Brazilian recipe
Salad with Golf Sauce (Salada ao molho golf)
This refreshing salad combines cooked vegetables and surimi sticks, finished with the classic golf sauce for a light and practical meal option.
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Ingredients
1 medium carrot
100g green beans
6 cauliflower florets
10 canned asparagus spears
8 surimi sticks (imitation crab meat)
3 tablespoons light mayonnaise
1/2 tablespoon ketchup
A few drops of lemon juice to taste
100g green beans
6 cauliflower florets
10 canned asparagus spears
8 surimi sticks (imitation crab meat)
3 tablespoons light mayonnaise
1/2 tablespoon ketchup
A few drops of lemon juice to taste
Where to find ingredients
You can find fresh produce, canned asparagus, and surimi at local markets or supermarkets in the frozen food and produce aisles. If surimi is unavailable, cooked shrimp is an excellent substitute.
Preparation method
- Thaw the surimi sticks and slice them into smaller, bite-sized pieces.
- Chop the carrot, green beans, and cauliflower into uniform sizes.
- Steam or boil the vegetables until they are tender yet retain a firm texture.
- In a small bowl, whisk together the mayonnaise, ketchup, and lemon juice until you reach a smooth, homogeneous consistency for the golf sauce.
- Arrange the pieces of surimi in the center of a serving platter.
- Distribute the cooked vegetables and asparagus around the surimi.
- Serve the salad alongside the prepared golf sauce.
Observations
A versatile dish that perfectly balances the texture of garden-fresh vegetables with the distinctive taste of a creamy sauce. It serves as an excellent appetizer or side dish, offering both a beautiful presentation and a straightforward preparation process.
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