Salad

Treska is a traditional salad made with a combination of cod, mayonnaise, onions, carrots, vinegar, mustard, and seasonings. The cod is cooked in a mixture of vinegar, water, and bay leaves. It's then flaked and combined with cooked carrots and all the remaining ingredients. The salad is left to chill in the refrigerator, ideally for at least 24 hours before serving. It's usually eaten with long Slovak bread rolls known as rožky on the side. The recipe for the commercial version of treska was created in 1954 by J&uacute;lius Bo&scaron;ko, a chef from Nov&eacute; Mesto nad V&aacute;hom. It was ordered by Ryba, a company that was exporting fish to Slovakia and wanted to increase its popularity. Nowadays, treska is often made at home, but it can also be found in every supermarket.

Treska

Ulam is a term that denotes different Malaysian-style salads that are typically prepared with a variety of fresh herbs and vegetables such as betel leaves, cucumbers, or banana blossom, but they can also incorporate shoots, roots, seeds, and fruits. All the ingredients can be blanched or served raw. Ulam salads are enjoyed as a side dish and are commonly topped with various Malaysian sauces such as sambal belacan, shrimp-based cincalok, or tempoyak.

Ulam

Indonesia

Urap or urap sayur (Bali) or urab is a traditional salad that's commonly associated with Java. The salad is made with a combination of steamed or boiled vegetables and spiced grated coconut topping. The vegetables included in urap are usually water spinach, bean sprouts, spinach, papaya leaves, cassava leaves, green beans, and cabbage. The topping is prepared by cooking grated coconut with aromatic herbs and spices such as kaffir lime leaves, coconut sugar, tamarind, chili peppers, galangal, shallots, and garlic. Urap is typically served as an accompaniment to other dishes such as nasi kuning, ayam goreng, ayam penyet, and nasi tumpang.

Urap

Vietnam

Va tron is a traditional salad originating from Hue, where it was once prepared for royalty. The salad is made with a combination of boiled local figs, onions, carrots, mushrooms, and either shredded pork or shrimp. The local figs are only available in Central Vietnam, and especially in Hue, making the salad a must-try for first time visitors. Va tron can be additionally enriched with fried shallots, roasted sesame seeds, and fermented shrimp paste. Nowadays, this salad is usually served hot on special occasions such as weddings and family celebrations, and it's sometimes accompanied by rice crackers called b&aacute;nh tr&aacute;ng.

Va tron

Originally invented in the 19th century, vinegret is the oldest, extremely popular Russian salad usually consisting of boiled beets, potatoes, and carrots combined with diced pickles, sauerkraut, and onions. The name of the salad is derived from the French term vinaigrette, which denotes an oily salad dressing in France. Vinegret is traditionally dressed with a combination of oil, vinegar or lemon juice, and sometimes mustard. It is often prepared for holidays and on festive events such as New Year's celebrations, so it is recommended to make it a day in advance. Customarily, the salad is served with Russian black bread on the side, along with meat or fish such as sausages or herrings.

Vinegret

United States

Despite the name, West Indies salad is a traditional salad originating from Mobile, Alabama. This regional seafood delicacy is usually made with a combination of blue crab meat, diced white onions, cider vinegar, salt, black pepper, and vegetable oil (Wesson oil is preferred). The origins of this salad date back to 1947, when it was invented by Bill Bayley. He named the salad in an effort to transport diners to the West Indies islands, at least for a little while. Nowadays, the salad is a staple at seafood houses in Alabama, and it's believed that the best West Indies salads should marinate for at least 24 hours before serving.

West Indies Salad

Wilted lettuce is a traditional dish of the American South. This salad is made with shredded wilted lettuce, chopped green onions, salt, and pepper. The ingredients are tossed, then mixed with a dressing consisting of apple cider vinegar and melted bacon drippings. Southern wilted lettuce should be served immediately after it's been prepared. It's recommended to serve it with cornbread or corn muffins on the side. The dish is also known as kilt lettuce or killed lettuce, referring to the way the lettuce will soften under the hot dressing.

Wilted Lettuce

<div>
<div>
<div>
Wurstsalat is a traditional salad from Germany (especially southern parts), Switzerland, Austria, and Alsace in France made with strips of sausage. It's a popular dish often consumed as a light meal in beer gardens or traditional inns, especially during the warm summer months. The main ingredient in wurstsalat is thinly sliced sausage. The most commonly used type is Lyoner, fleischwurst, or stadtwurst, although the Swiss variant often uses cervelat. These are all types of cooked sausage that are similar to bologna or frankfurter. The sliced sausage is mixed with chopped onions, and the salad is dressed with a simple vinaigrette made from oil, vinegar, salt, and pepper. The dish is typically marinated for a few hours or overnight to allow the flavors to meld together. There are several regional variations of Wurstsalat. For example, in Switzerland and in the Swabian and Bavarian regions of Germany, it's common to add pickles and cheese, typically Swiss Emmental, to the salad. In some regions, it's also common to add other ingredients such as radishes, boiled eggs, tomatoes, or bell peppers. Wurstsalat is typically served chilled, often accompanied by bread or pretzels. It can be a standalone dish or part of a larger meal. Despite its simplicity, wurstsalat is beloved for its tangy, hearty flavors and refreshing qualities.
</div>
</div>
</div>

Wurstsalat

This simple Thai salad consists of fried eggs and sliced vegetables such as onions and carrots, as well as a generous amount of freshly chopped cilantro and various greens. The salad is drizzled with a dressing that usually combines lime juice, fish sauce, palm sugar, and fresh chili peppers. Yam khai dao can be prepared with duck or chicken eggs, and although it can be served with rice and enjoyed as a light main course, it can also accompany various meat-based Thai dishes.

Yam khai dao

Yam mu krop is a Thai salad made with pieces of crispy deep-fried pork belly. The meat chunks are typically combined with salad ingredients such as onions, coriander, cucumber slices, ginger, kaffir lime leaves, and chilis, and the whole thing is dressed with lime juice, fish sauce, and sugar. The salad is usually finished off with a handful of roasted nuts such as peanuts.

Yam mu krop

Yum salad is a savory Laotian salad made with fresh watercress, boiled eggs, peanuts, iceberg lettuce, tomatoes, garlic, and lime juice. Some recipes also include radicchio, coriander, radishes, shallots, and cucumbers. The vegetables and herbs are thinly sliced, while the boiled egg yolks are mashed together with fish sauce and lime to create a sweet and tangy dressing. Once the salad is assembled and tossed, the peanuts and garlic chips are sprinkled at the very top with a bit of olive oil, and it is ready to be served. Yum salad is usually eaten by itself as a healthy and delicious light meal, but it can also be served as an accompaniment to the main dish.

Yum Salad

Yum sen lon is a Laotian noodle salad made with cellophane noodles (also known as glass noodles), pork belly, and fresh vegetables. Because the noodles themselves aren't really flavorful, the most important part of this recipe is using highly aromatic, spicy, and savory dressings to complement the texture of the noodles. Typically, the dressing contains red chilis, garlic, fish sauce, lime juice, sugar, and salt. The most commonly used vegetables in the salad are bell peppers, celery, garlic, and shallots. Pork belly or ground pork add another layer of richness to the dish, while mint and coriander leaves are often used for garnish.

Yum sen lon

Yum woon sen is the name for a spicy Thai salad made with glass noodles, ground pork, chili peppers, and dressings. The noodles and the pork are cooked separately, then combined with crunchy chopped vegetables and drizzled over with fish sauce and lime juice. Once assembled, the salad is traditionally topped with peanuts, although some places use shrimps as the topping of choice. Because yum woon sen is typically quite spicy, people often consume it with steamed rice and lettuce on the side.