Salad

Austria

K&auml;ferbohnensalat is one of the most traditional dishes from the Austrian state of Styria. K&auml;ferbohnen, literally meaning beetle beans, also known as Styrian scarlet runner beans, are a variety of extra large, lilac-violet speckled beans that have been grown in Styria ever since the 16th century. In this simple salad, previously soaked and cooked beans are flavored with vinegar, pumpkin seed oil, onions (grated horseradish can be used instead), salt, pepper, and a pinch of sugar. This basic, traditional recipe is sometimes additionally enriched with hard-boiled eggs, peppers, corn, or tomatoes.

Käferbohnensalat

Indonesia

Karedok is the traditional Indonesian version of a vegetable salad. This simple and healthy dish calls for fresh and raw ingredients which are sliced and served with a traditional peanut sauce. The most common vegetables in karedok include cucumbers, cabbage, green beans, Thai basil, bean sprouts, and eggplant, however, other vegetables can be used as well. The sauce is made by grinding fried peanuts together with salt, palm sugar, and chili. The flavor of the sauce can be adjusted with other ingredients such as shrimp paste or garlic. Due to the usage of peanut sauce, karedok is often compared with another Indonesian specialty, gado-gado, but it is still distinguished by the usage of only raw ingredients. Karedok originated in West Java and is traditionally associated with the Sundanese ethnic group. In Indonesia, karedok can be found at food stalls, traditional hawker-style food courts, and restaurants. However, for the Sundanese community, it represents a daily dish, eaten at any time of the day, and it is usually served together with rice, tofu, tempeh and krupuk - traditional Asian prawn crackers.

Karedok

Kaşık salata, literally spoon salad, is tomato, cucumber, green pepper, onion and herbs chopped so finely that it is eaten with a spoon rather than a fork, dressed with pomegranate molasses, lemon, olive oil, sumac and red pepper flakes. It is a fixture of kebab houses in Adana, Mersin and across southern Türkiye, where it often arrives on the table free with the bread before the meat. It sits between two better-known salads: çoban salata, the shepherd's salad of the same vegetables in larger dice with no sour molasses, and acılı ezme, which is chopped finer still, bound with pepper paste and much hotter.

Everything depends on the knife. Tomatoes are deseeded, or at least drained, and diced to a few millimetres along with cucumber, long green peppers and onion; the onion is often rubbed with salt and sumac first to soften its bite. Flat-leaf parsley and fresh mint are chopped fine and added generously. A food processor is the shortcut that ruins it, turning the vegetables to a watery pulp instead of distinct, crunchy pieces. The dressing is mixed just before serving, typically pomegranate molasses (nar ekşisi) and lemon juice for sourness, olive oil, salt, sumac and pul biber, sometimes a little pepper paste for colour. Because salt draws water out of tomato and cucumber, kaşık salata starts to sit in its own juice within half an hour, so good kitchens chop the vegetables ahead but dress each portion to order. In Gaziantep the related gavurdağı salatası adds walnuts and keeps the cut coarser.

When you rate it, look for small, even pieces that are still crisp, a bright red-green colour and only a little liquid at the bottom of the bowl. The taste should be sour and fresh first, then herbal, with gentle heat and enough salt; pomegranate molasses should be noticeable but not sticky-sweet. A puddle of pink water, soft or bruised tomato, onion so raw it dominates every spoonful, or a dressing of bottled lemon and cheap sweet syrup are the usual faults. It is meant to cut the fat of grilled lamb, so it should leave the mouth clean, not coated.

Kaşık Salata (Finely Chopped Salad)

Malaysian kerabu dishes typically denote various combinations of fresh vegetables and zesty dressings that are usually served alongside rice. The dish can include different vegetables and fruits such as cucumbers, bean sprouts, mangos, shallots, winged beans, (four-angled beans), coconut, bamboo shoots, and peppers, while common additions include shrimps, fish flakes, pork skin, and chicken feet. The dressing is usually based on shrimp paste (belacan), lime juice, sugar, and chili peppers. The term kerabu is occasionally used in other parts of Southeast Asia to refer to similar salads.

Kerabu

Ketoprak is a traditional street food dish that's often described as tofu salad. It's made with a combination of fried tofu, steamed rice cakes, rice vermicelli noodles, bean sprouts, cabbage, and cucumbers. The combination is served in peanut sauce and sweet soy sauce (kecap manis). It's usually topped with fried shallots and krupuk. The dish can be found at numerous ketoprak food carts throughout Jakarta, although there is still an ongoing debate about the origin of the dish &ndash; some claim that it was first made in Cirebon because the majority of street food vendors come from Cirebon. The tofu is freshly fried from the food carts, while the other ingredients are prepared in advance. Ketoprak is usually a vegan dish, but it's sometimes topped with a hard-boiled egg which makes it non-vegan.

Ketoprak

Khazar is a traditional salad originating from Azerbaijan. The salad is usually made with a combination of sturgeon or salmon (or both), lemon, potatoes, cucumber, lettuce, sour cream, mayonnaise, tarragon, salt, and pepper. The sturgeon is cut into fillets, boiled until tender, and seasoned with salt and pepper. The potaotes are boiled, peeled, and cut into cubes, while the cucumbers are peeled and cut into cubes as well. Both are mixed with tarragon leaves, mayonnaise, sour cream, and seasonings. The salad is served on lettuce leaves and garnished with pieces of sturgeon and slices of lemon. This refreshing salad is especially popular in the summer.

Khazar Salad

Philippines

Kinilnat is a traditional salad originating from the Ilocos region. The salad is made with a variety of vegetables and leafy greens such as string beans, pumpkin blossom, sweet potato tops, chili peppers, eggplants, taro leaves, cabbage, and fern shoots. The leaves, blossoms, and shoots are typically blanched, mixed, and then dressed with fermented fish condiment known as bagoong or with patis fish sauce. Additional souring ingredients such as cherry tomatoes, calamansi, vinegar, and ground ginger are also often incorporated into this nutritious salad. It's recommended to serve kinilnat as an accompaniment to fried chicken or fish.

Kinilnat

Kuluban is a traditional salad originating from Jepara, Central Java. The salad is made with a combination of vegetables such as jackfruit, bean sprouts, spinach, garlic, galangal, string beans, orange leaves, and kencur ginger, along with shredded coconut, salt, sugar, chili peppers, and shrimp paste. The vegetables are stir-fried with the spices, and the dish is then served warm. Kuluban is often eaten as a stir-fried salad, but it's also used as an accompaniment to meat dishes.

Kuluban

Greek cabbage salad is traditionally prepared during winter. It consists of finely shredded red or white cabbage that is usually dressed with olive oil and lemon juice, but it can be easily adapted with different spices and herbs or additional vegetables such as carrots or fennel. Optionally, yogurt-based or mayonnaise-based dressings can also be used. Lahanosalata is a perfect accompaniment to various main courses.

Lahanosalata

Lalap or lalab is a traditional salad originating from West Java. Although there is no set recipe for the salad, it's often made with raw vegetables such as tomatoes, lemon basil, green eggplants, cucumbers, cabbage, and long beans, along with blanched or boiled chayote, spinach, papaya leaves, water spinach, and cassava leaves. The salad is served cold or at room temperature, and it's always accompanied by sambal terasi dipping sauce. Lalap can also be served as a side dish with pepes, fried fish, and fried chicken.

Lalap

Ireland

Langoustine salad is a refreshing summer salad prepared with Dublin Bay prawns as the key ingredient. Other ingredients may vary, but they typically include fresh vegetables such as radishes, tomatoes, lettuce, or cucumbers, olive oil, sweet chili sauce, and fennel. The prawns are first cooked in olive oil with sweet chili sauce, then mixed with vegetables and dressed. Most recipes call for a citrus dressing, which is made from lemon juice, Dijon mustard, and black pepper. When served, the langoustine salad is usually garnished with sliced lime, fennel, or chili, and it pairs well with mayonnaise and soda bread.

Langoustine Salad

Lasary avocat is a traditional salad originating from Madagascar. This simple salad is usually made with a combination of avocado, scallions, tomatoes, and a dressing consisting of lemon juice, olive oil, vinegar, salt, and pepper. The avocado is lengthwise, and the pit is removed. The flesh is scooped out with a spoon, and each half is served on a plate with chopped onions and diced tomatoes sprinkled on top. The dressing is poured over the salad, and lasary avocat is ready to be enjoyed. This salad can also be served as an accompaniment to main dishes.

Lasary avocat

Lasary voatabia is a traditional tomato and onion salad originating from Madagascar. It's typically made with a combination of seeded and chopped tomatoes, thinly sliced green onions, lime juice, salt, grated ginger, hot sauce such as Tabasco, and black pepper. The ingredients are mixed in a bowl, and the salad is then left to chill in the fridge. It's recommended to garnish lasary voatabia with chopped parsley or coriander before serving. This salad is often served as a side dish to poulet au coco and romazava, or used as a topping for sandwiches.

Lasary voatabia

Lentejas en ensalada is a traditional lentil salad that's enjoyed throughout Spain. The salad is usually made with a combination of Puy lentils, onions, carrots, garlic, olive oil, white wine vinegar, cloves, bay leaves, and salt. The onions are studded with cloves, and the lentils are boiled in a pan with the onions, bay leaves, carrots, and garlic. Once the lentils are tender, they're drained, and the bay leaves, onions, garlic, and carrots are removed. The lentils are dressed with olive oil, vinegar, and a pinch of salt. The salad is mixed and served warm or chilled. If desired, the salad can be enriched with ingredients such as mayonnaise, sliced tomatoes, and anchovy fillets.

Lentejas en ensalada

United States

Usually an obligatory element of the Hawaiian plate lunch, macaroni salad is a slightly tangy, sweet, cold salad consisting of overcooked elbow macaroni pasta dressed with milk-thinned mayonnaise. The pasta must be overcooked as it helps absorb the dressing. Some sources say that the earliest recipe for macaroni salad was published in 1962, and the dish gained popularity in the early 1980s as a part of the Nouvelle Cuisine approach, while other sources say that the dish was popular throughout Mainland America in the early 20th century. Just like most popular dishes, there is a wide variety of regional versions that include added ingredients such as tuna, tomatoes, onions, parsley, garlic, salami, bell peppers, or shredded chicken. Apart from its token presence in the Hawaiian plate lunch, it is commonly served as an accompaniment to fried chicken or barbecued meat.

Macaroni Salad

Manqal salatı is a refreshing Azerbaijani salad that is especially popular during summer. It consists of eggplants, tomatoes, bell peppers, hot peppers, and onions. The vegetables are traditionally grilled on skewers on a mangal (Caucasian-style grill), then chopped and combined with minced garlic, olive oil, and fresh herbs such as cilantro, dill, or basil. The salad is usually served as an accompaniment to grilled meat dishes, but it can also be served with bread or a piece of Motal cheese.

Manqal salatı

Maroulosalata is a traditional salad originating from Greece. This simple salad is usually made with a combination of romaine lettuce, scallions, dill, olive oil, red wine vinegar, salt, black pepper, and often oregano. The lettuce is washed, rinsed, and cut into thin slices. The scallions are cut into pieces and the dill is finely chopped. The ingredients are tossed in a bowl and dressed with a mixture of olive oil, red wine vinegar, salt, and black pepper. The salad is mixed before serving. This spicy, tangy, and refreshing salad is usually served during winter when cucumbers and tomatoes are out of season.

Maroulosalata

Greece

This simple Kalymnian salad uses a type of local round barley rusks called krithini kouloura as its base. The barley rusks are typically lightly softened in water and torn into smaller pieces before they&rsquo;re combined with finely chopped tomatoes, onions, cheese (usually cream cheese or feta), and plenty of olive oil. Other common ingredients contained in the salad include slices of Greek sardeles (sardines in oil), capers, olives, cucumbers, sea squirts, and aromatic herbs that grow on the island such as oregano or throumbi (pink savory). In Kalymnos, mermizeli (also known as mirmizeli) salad is offered at almost every traditional tavern, and each of those has its own unique twist on the salad.

Mermizeli

Mimoza is a traditional salad. It's prepared by layering different ingredients, and each one is separated by a light layer of mayonnaise. The ingredients include canned and mashed fish such as tuna, mackerel, salmon, or trout, boiled egg whites and yolks, onions, crumbled cheese, and sometimes boiled potatoes and carrots. Almost all of the ingredients used in the salad are finely grated. The boiled egg yolks are usually the final layer, hence the name of the salad, because it looks similar to the spring flowers. The salad is often garnished with chopped dill before serving.

Mimoza Salad

Croatia

Although Dalmatian cuisine is well known for its array of aromas and flavors, some of the most interesting dishes are a result of poverty. Such is the case with mi&scaron;anca &ndash; wild, edible herbs which used to be gathered in order to survive. Today, however, the story has changed. Mi&scaron;anca can be consumed in a number of ways &ndash; prepared na le&scaron;o (shortly boiled in salted water), mixed with spinach or swiss chard in order to improve mi&scaron;anca's bitter flavors, or as a side dish accompanying numerous fish and meat dishes. This healthy dish can additionally be flavored with salt, pepper, olive oil, or garlic.