Brazilian recipe
Salad With Golf Sauce (Salada ao molho golf)
A cool, colourful salad of cooked vegetables, surimi sticks and creamy golf sauce, useful as a light starter or easy side dish.
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Ingredients
1 medium carrot
100 g green beans
6 cauliflower florets
10 pieces preserved asparagus
8 sticks processed fish meat (surimi)
3 tablespoons light mayonnaise
1/2 tablespoon ketchup
Lemon drops to taste
100 g green beans
6 cauliflower florets
10 pieces preserved asparagus
8 sticks processed fish meat (surimi)
3 tablespoons light mayonnaise
1/2 tablespoon ketchup
Lemon drops to taste
Where to find ingredients
In Vanuatu, look for carrots, green beans, cauliflower and lemons at markets or supermarket produce sections. Preserved asparagus, mayonnaise and ketchup are usually in grocery aisles; surimi may be in the freezer or chilled seafood section, with crab sticks as the closest substitute.
Preparation method
- Defrost the fish sticks and cut them into smaller pieces
- Chop the carrot, green beans and cauliflower into even sizes
- Cook these vegetables by steaming them or boiling them until tender, keeping a firm texture
- Mix the mayonnaise, ketchup and lemon drops in a small bowl until you have a smooth cream for the golf sauce
- Arrange the pieces of fish meat in the centre of a plate
- Place the cooked vegetables and asparagus around the fish sticks
- Serve the salad with the prepared golf sauce
Observations
This versatile recipe balances the texture of the vegetables with the bold taste of the creamy sauce. It works well as a starter or side dish, with an attractive presentation and a straightforward method.
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