Easy Brazilian Salpicão Salad Recipe

Salpicão is a must-have classic for the Brazilian Ceia de Natal (Christmas dinner). It’s one of those dishes that brings everyone to the table with its creamy, smoky, and crunchy combination. If you’re not planning to make it for Christmas Day, be sure to save this recipe—it’s also perfect for using up leftover ham or turkey from your holiday feast. Plus, it’s so simple to prepare!

I had the privilege of learning this recipe from my husband’s aunt, who visited us from Brazil and shared her special version. It’s truly one of the best I’ve ever had, and now it’s become a tradition in our family. Every Christmas, we make this together and it’s always a hit. I’m thrilled to share her treasured recipe with you today.

Looking for more Brazilian Recipes to make this Christmas?

Try our Best Brazilian Farofa with Eggs and Chocolate Spice Cake Recipe (aka Pao de mel). These are really good, traditional and authentic recipes. If you like me to post more recipes make sure to leave a comment below and let me know what you would like to see next!

Ingredients and Substitutions

• Smoked Ham or Chicken: I typically use smoked ham, but this recipe is traditionally made with smoked chicken or even a mix of both. If smoked chicken is hard to find (as it is for me), leftover turkey works beautifully, too. We like to remove the rind when using ham.
• Apples: I love using Honeycrisp apples for their balance of sweetness and crunch. Gala or similar varieties work well, but I’d avoid Granny Smith, as they’re too tart for this recipe.
• Corn and Peas: Fresh or frozen are ideal; avoid canned for the best flavor and texture.
• Mayonnaise: Use a mayo you enjoy the taste of; nothing fancy is needed.
• Whipping Cream: This helps create the creamy base for the salad.
• Yellow Onion: Grate it finely for a subtle flavor.
• Hickory Sticks (Shoestring Potatoes): These are the crunchy finishing touch and might be the trickiest ingredient to find. I usually source them from BrazilianMarket.ca, or from Portuguese shops like Tavares in Toronto/Mississauga. If all else fails, Amazon carries them, but it can be pricey.

About the Shoestring Potatoes (Batata Palha)

The crispy topping that makes Salpicão so irresistible is batata palha, or shoestring potatoes. These are thinly sliced, fried potato sticks that add a delightful crunch and are a signature ingredient in this classic Brazilian dish. Their crisp texture contrasts beautifully with the creamy salad, making them an essential addition to Salpicão.

In Brazil, batata palha is incredibly common and comes pre-packaged, ready to use. While it might not be as easy to find everywhere, there are a few great options:

1. Walmart: Look in the international or Latin American food section.
2. Bulk Barn: Some locations carry shoestring potatoes in bulk bins or pre-packaged.
3. Portuguese or Brazilian Markets: Shops like Tavora in Toronto/Mississauga are great places to find batata palha.
4. BrazilianMarket.ca: If local stores don’t have it, this online store delivers authentic Brazilian products right to your door.
5. Amazon: As a last resort, you can order from Amazon, but prices are often higher than other options.

If you can’t find pre-made batata palha, you could try making your own. Thinly julienne potatoes (using a mandoline for consistency), fry them until golden and crispy, and season with a touch of salt. While it takes extra effort, it’s worth it for the perfect Salpicão!

No matter where you source them, be sure to only add the shoestring potatoes right before serving to keep their crunch intact.

How to Make Brazilian Salpicão

1. Prepare the Corn and Peas:
   • Bring water to a boil in a saucepan. Add the peas, boil for one minute, then drain and transfer them to the fridge to cool. Repeat the process with the corn.
2. Make the Dressing:
   • In a mixing bowl, combine mayonnaise, whipping cream, and grated onion.
3. Add the Apples:
   • Dice your apples into small pieces and add them to the dressing one at a time, mixing after each addition. This prevents them from turning brown.
4. Add the Protein:
   • Dice your smoked ham, smoked chicken, or leftover turkey into small cubes and mix them into the salad.
5. Combine Everything:
   • Once the peas and corn are fully cooled, add them to the salad. Mix everything together and place it in the fridge until you’re ready to serve.
6. Final Step:
   • Just before serving, sprinkle the hickory sticks or shoestring potatoes on top. Adding them at the last minute ensures they stay crispy and provide the perfect contrast to the creamy salad.

How to Serve

Serve your Salpicão chilled as a side dish or as a light main course. It pairs beautifully with other Christmas classics.

How to Store

Salpicão keeps well in the fridge for up to 3 days. Store it in an airtight container without the hickory sticks, as they’ll lose their crunch over time. Add fresh sticks just before serving.

Let’s Connect!

I’d love to hear from you! What are your favorite Christmas recipes? Is there a holiday dish you’d like me to share? Let me know in the comments below. What do you always eat during Christmas time? Let’s swap ideas and inspire each other for the holiday season!