Brazilian recipe
Salad with Golf Sauce (Salada ao molho golf)
This refreshing salad combines steamed vegetables and surimi sticks, finished with a classic golf sauce for a light and practical meal option.
0.0 / 5 by 0 Reviews
Ingredients
1 medium carrot
100 g green beans
6 cauliflower florets
10 canned asparagus spears
8 surimi sticks (imitation crab meat)
3 tablespoons light mayonnaise
1/2 tablespoon ketchup
Drops of lemon juice to taste
100 g green beans
6 cauliflower florets
10 canned asparagus spears
8 surimi sticks (imitation crab meat)
3 tablespoons light mayonnaise
1/2 tablespoon ketchup
Drops of lemon juice to taste
Where to find ingredients
Find fresh carrots, green beans, and cauliflower in local produce markets. Canned asparagus, surimi, mayonnaise, and ketchup are available at standard grocery stores. If surimi is unavailable, cooked shrimp is an excellent substitute.
Preparation method
- Defrost the surimi sticks and cut them into smaller pieces
- Chop the carrot, green beans, and cauliflower into uniform sizes
- Steam or boil these vegetables until tender, ensuring they retain a firm texture
- Mix the mayonnaise, ketchup, and lemon juice drops in a small bowl until a smooth golf sauce is obtained
- Arrange the surimi pieces in the center of a serving plate
- Distribute the cooked vegetables and asparagus around the fish sticks
- Serve the salad accompanied by the prepared golf sauce
Observations
A versatile recipe that balances the texture of garden vegetables with the bold flavor of a creamy dressing. Perfect as a starter or a side dish, it offers a visually appealing presentation and a straightforward preparation process.
Ratings and comments