Salad

Punheta de bacalhau is a traditional dish made with shredded salted cod (bacalhau) that is soaked to remove excess salt and then mixed with olive oil, garlic, onions, parsley, pepper, and sometimes black olives and vinegar. This cold salad is typically served as an appetizer or snack. The name "punheta" comes from the action of vigorously mixing or "massaging" the ingredients together. This dish highlights the simplicity and rich flavors of Portuguese cuisine.

Punheta de bacalhau

Quarnita-bit-tewm is a traditional octopus dish originating from Malta. The dish is usually made with a combination of octopus, garlic, olive oil, paprika, scallions, parsley, mint, and lemon juice and peel. The octopus is cleaned, cooked, and the pot is then removed from the heat, while the octopus remains in the pot for another half an hour. It is then cut into small pieces and saut&eacute;ed in olive oil with scallions, garlic, lemon juice and peel, mint, and paprika. The dish is stirred and cooked for about ten minutes before the ingredients are placed into a bowl, drizzled with olive oil, and garnished with chopped parsley. The dish is typically served cold.

Quarnita-bit-tewm

Rabarber og agurkesalat is a traditional salad that's popular throughout Scandinavia, especially in summer. The salad is usually made with a combination of rhubarb, cucumbers, cider vinegar, sugar, salt, ginger, and pink peppercorns. The vinegar, water, sugar, salt, and pink peppercorns are simmered over low heat until the sugar and salt dissolve, and the ginger is then stirred in. The hot dressing is poured over thin slices of rhubarb and cucumber, and the salad is then left to cool to room temperature before serving. Alternatively, it can be chilled in the fridge before consumption.

Rabarber og agurkesalat

United States

Red slaw is a regional version of coleslaw, originating from North Carolina. Also known as barbecue slaw, it's traditionally made with a combination of shredded green cabbage, water, vinegar, sugar, and ketchup, which gives the salad a reddish hue. Red slaw is especially popular in Lexington, where it's served as a part of Lexington-style barbecue. The salad is also often used in hot dogs and sandwiches made with barbecued meat. Depending on the area, red slaw might contain other ingredients such as mustard seeds, black pepper, onions, carrots, or hot peppers, but what's important is that red slaw is always served well-chilled.

Red Slaw

Regratova solata is a traditional dandelion salad. The dandelion greens must be hand-picked early in the season when they're tender and young, without the flower buds which make the leaves quite bitter. The salad is typically made with a combination of dandelion greens, thinly sliced boiled potatoes, hard-boiled eggs, bacon, olive or pumpkin seed oil, and red wine vinegar (or balsamic vinegar). The ingredients are simply tossed together, and the salad is then sprinkled with bacon fat, vinegar, olive oil, and seasonings.

Regratova solata

Spain

Remoj&oacute;n is a traditional salad originating from Granada. It&rsquo;s made with a combination of oranges, salt cod, red peppers, scallions, garlic, olive oil, olives, and wine or sherry vinegar. Although the salad is traditionally made with salt cod, nowadays it&rsquo;s a bit expensive so people sometimes replace it with tuna and anchovies. In order to prepare the salad, the salt cod is grilled and shredded into flakes, then tossed with orange slices, chopped scallions, crushed garlic, and vinegar. The salad is finished with the olives and oil. After a few hours, it can be served, often with lettuce leaves that act as scoops.

Remojón

Germany

Rettichsalat is a traditional salad originating from Bavaria. This Bavarian classic is made with a combination of white radish, chives, white wine vinegar, vegetable oil, salt, and black pepper. The radish is peeled and sliced into thin disks. The vinegar is mixed with salt, pepper, and oil. The radish slices are simply tossed with the dressing and then garnished with chives before serving. Rettichsalat is often served as an accompaniment to meat dishes.

Rettichsalat

Austria

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Rindfleischsalat mit K&uuml;rbiskern&ouml;l is an Austrian dish that translates to "beef salad with pumpkin seed oil". This dish combines thinly sliced, cooked beef (often leftovers from a roast or boiled beef) with a variety of ingredients such as onions, pickles, and sometimes beans or other vegetables. The salad is dressed with pumpkin seed oil, a specialty of the Styria region in Austria, known for its nutty flavor and deep green color. Vinegar and mustard are often added to the dressing to balance the richness of the oil and beef. The salad is typically served cold, making it a refreshing and hearty dish that is especially popular in the warmer months.
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Rindfleischsalat mit Kürbiskernöl

Rojak bandung is a spin on rojak, an Indonesian salad that is widely consumed throughout Singapore and Malaysia and comes in many versions. This version offers a unique blend of flavors and textures: fresh and crunchy cucumber slices, soft, blanched pieces of cuttlefish and water spinach, and crispy fried tofu puffs all drenched in a sweet, sour, and spicy sauce. The sauce is typically made with a combination of black shrimp paste, tomato sauce or ketchup, palm sugar, tamarind paste or lime, garlic, and chili paste. Just like other versions of Singaporean rojak, this one also comes with a generous amount of ground peanuts on top, and it's commonly garnished with toasted sesame seeds. Rice vermicelli (bee hoon) is a common accompaniment to this dish, while some versions may also add boiled eggs to the combination.

Rojak bandung

This popular fuchsia-colored salad is a staple side dish in traditional Estonian cuisine. It is prepared with pickled herring and bite-sized pieces of beets and potatoes, all coated in a refreshing, creamy dressing. The salad is easily adaptable and often includes onions, pickles, smoked meat, hard-boiled eggs, or apples, while the dressing is usually made with a combination of mayonnaise and sour cream, with the occasional addition of mustard, horseradish, and various fresh herbs. Rosolje is typically served well chilled and makes an excellent accompaniment to meat or sausages.

Rosolje

Rosolli is a colorful Finnish salad that is especially popular during the festive Christmas season. It is very easy to prepare rosolli &ndash; the ingredients are simply chopped or boiled, then mixed together. Although there are some variations, the salad typically consists of boiled potatoes, boiled carrots, boiled or pickled beets, chopped onions, chopped apples, and a few pickled cucumbers cut into small pieces. Once assembled, rosolli is traditionally served with a flavorful sauce on the side, made with heavy cream, vinegar, and sugar. If desired, garnish the salad with chopped hard-boiled eggs.

Rosolli

Rotkohl is a traditional salad and side dish made from red cabbage that is finely shredded and then braised or slow-cooked with ingredients like apples, onions, vinegar, sugar, and various spices such as cloves, bay leaves, and sometimes juniper berries. The dish is known for its sweet and sour flavor, which comes from the combination of sugar and vinegar, and its deep purple color, which can be enhanced by adding a bit of acidic liquid like apple cider vinegar or red wine during cooking. Rotkohl is often served as a side dish, particularly with hearty German meals such as roast pork, sausages, duck, or goose. It's especially popular in the colder months and is a common accompaniment to festive meals during Christmas.

Rotkohl

Indonesia

Rujak cingur is one of many versions of Indonesian rujak, a fruit salad which consists of different tropical fruits, usually served with a spicy and sweet dressing. Rujak cingur is a unique variety, because apart from fruits, it also incorporates vegetables and a rare ingredient &ndash; animal muzzle. Traditionally, beef or buffalo muzzle is used in rujak cingur, while fruits and vegetables are served boiled or raw. The dish is assembled and covered with generous amounts of spicy Indonesian dressing made with shrimp paste, peanuts, sugar, and chili. It is traditionally served on banana leaves and garnished with prawn crackers. Rice cakes, rice crackers, tofu, or tempeh are usually served as side dishes. Invented in East Java, this unusual dish can easily be found in the entire region, and it is especially popular in the region&rsquo;s capital, Surabaya.

Rujak cingur

Rujak soto is a traditional salad originating from Banyuwangi, East Java. This type of rujak is often described as a cross between beef soto and rujak cingur. It often uses vegetables such as water spinach (kangkung) and bean sprouts, which are served with rice cakes and shrimp paste sauce. Once prepared, soto soup is poured over the dish. It is believed that this version of rujak was created in 1975 by Usni Solihin.

Rujak soto

Saengchae is a Korean term used to denote various salads made with sliced fresh vegetables that are coated in a spicy dressing. The most common variety of the dish is made with sliced daikon radish (mu), but cucumber saengchae is also popular, as well as versions with lettuce, cabbage, and added meat or seafood, while the dressing usually combines gochugaru chili flakes or gochujang chili paste, salt, garlic, vinegar, or fish sauce. These salads are typically served as side dishes (banchan) and are traditionally garnished with sesame seeds or sliced scallions.

Saengchae

Pickled or salted herring fillets are doused in a sweet and sour sauce of cream, yogurt, pickling liquid, and fresh herbs along with apples, pickles, and onions in this German specialty called sahnehering. Typical varieties of herring fillets used in this specialty include bismarck herring, matjes herring, or Baltic herring, and the dish is often finished with freshly chopped chives on top before serving. The refreshing combination is usually enjoyed chilled with boiled jacket potatoes and a cucumber salad on the side, but it can also be spread on a slice of buttered brown bread. Sahnehering is usually consumed as a side or snack, and it is a traditional fasting dish that's mainly prepared in northern Germany and the Rhineland.

Sahnehering

Portugal

Salada algarvia is a traditional salad originating from Algarve. This simple summer salad is usually made with a combination of fresh ripe tomatoes, onions, green peppers, olive oil, oregano, sea salt, and vinegar. The ingredients are simply chopped and mixed together, then served as soon as the salad is prepared. Grated carrots are an often seen addition that goes on top of the salad, and some people like to add cucumbers and garlic for extra flavor and texture. Salada algarvia is sometimes served as an accompaniment to horse mackerel.

Salada algarvia

Salada de laranja is a refreshing Portuguese orange salad that can have many versions and is typically served as a petiscos. One typical recipe is made with large oranges, thinly sliced red onion, mint leaves, and black olives. The salad is seasoned with salt and black pepper, and dressed with extra virgin olive oil and either sherry or balsamic vinegar. Other possible ingredients are romaine lettuce, tomatoes, cheese, pomegranate, various other herbs, and seasonings.

Salada de laranja

Brazil

Salada de maionese is a Brazilian salad that's traditionally served with churrasco barbecue. It's also known as Ga&uacute;cho potato salad since it was invented by Ga&uacute;chos, Brazilian cowboys. The salad is made with a combination of potatoes, carrots, peas, corn on the cob, thinly sliced green apples, raisins, and mayonnaise. The potatoes, carrots, and corn are cooked until soft, yet firm. The carrots and potatoes are cut into cubes, while the corn kernels are sliced from the cob and the peas are simply blanched in boiling water. The ingredients are mixed with apples, raisins, and mayonnaise until well combined, and the salad is ready to be served alongside nicely barbecued pieces of churrasco meat.

Salada de maionese

Salada de polvo is a traditional dish featuring tender octopus as the main ingredient. The octopus is boiled until tender, then cut into bite-sized pieces and combined with finely chopped onion, diced green bell pepper, minced garlic, and fresh coriander. The salad is dressed with high-quality extra virgin olive oil and vinegar, seasoned with salt and pepper, and optionally enhanced with a squeeze of lime or lemon juice. Depending on the recipe, tomatoes, herbs like mint, bay leaves, parsley, chives, and red bell peppers can also be included. Chilled for at least an hour to meld the flavors, this dish is light, refreshing, and tangy, with a savory depth from the olive oil and garlic. Often served as an appetizer or part of a meal, it pairs well with crusty bread and a crisp white wine.