Brazilian recipe
Salad with Golf Sauce (Salada ao molho golf)
This refreshing salad pairs steamed vegetables with surimi sticks, finished with a classic golf sauce for a light and practical meal.
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Ingredients
1 medium carrot
100 g green beans
6 cauliflower florets
10 canned asparagus spears
8 surimi sticks (imitation crab)
3 tbsp light mayonnaise
1/2 tbsp ketchup
A few drops of lemon juice, to taste
100 g green beans
6 cauliflower florets
10 canned asparagus spears
8 surimi sticks (imitation crab)
3 tbsp light mayonnaise
1/2 tbsp ketchup
A few drops of lemon juice, to taste
Where to find ingredients
All ingredients can be found in any standard grocery store. For the surimi, look in the seafood or refrigerated aisle. If needed, substitute surimi with cooked shrimp or flaked white fish.
Preparation method
- Thaw the surimi sticks and cut them into smaller pieces.
- Chop the carrot, green beans, and cauliflower into uniform sizes.
- Steam or boil the vegetables until tender, ensuring they retain a firm texture.
- Whisk the mayonnaise, ketchup, and lemon juice in a small bowl until the golf sauce is smooth and homogeneous.
- Arrange the surimi pieces in the center of a serving platter.
- Distribute the cooked vegetables and asparagus around the surimi.
- Serve the salad with the prepared golf sauce on the side.
Observations
A versatile recipe that balances the texture of garden vegetables with the distinct flavor of creamy golf sauce. Perfect as a starter or a side dish, this preparation offers a beautiful presentation and a straightforward, stress-free cooking process.
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