Salad

Syria

Salatet set klaileh is a traditional Middle Eastern salad with a colorful history, either named after an Ottoman princess or as the "Lady of the Evening" due to its prominence on the table. This tangy salad usually features diced pickled cucumbers, diced pickled turnips, pickled chilies, onions, tomatoes, and parsley, dressed with cumin, lemon juice, vinegar, salt, pepper, olive oil, and some turnip pickle water. It is often served alongside fish, barbecues, or any dish that pairs well with a zesty, pickled side.

Salatet set klaileh

A variety of finely chopped vegetables is combined with creamy mayonnaise in order to create this popular Polish salad that is usually enjoyed during Christmastime. Even though it is incredibly versatile and easily adjusted to any taste, sałatka warzywna typically consists of diced and cooked potatoes, carrots, celery root, pickles, and peas, often with the addition of hard-boiled eggs. It is recommended to serve it well chilled alongside smoked meat, sausages, or roasted meat dishes.

Sałatka warzywna

Although it is translated as spring salad, this simple and versatile Polish dish is enjoyed all year round. Spring salad comes in a seemingly endless number of flavors and ingredient combinations, but it typically consists of lettuce, various seasonal vegetables such as peppers, radishes or cabbage, hard-boiled eggs, as well as a choice of meat or seafood. It can be seasoned with a classic vinaigrette or a creamy salad dressing and is usually enjoyed as a snack, side, or a light dinner.

Sałatka wiosenna

Sałatka z boczkiem is a universal term which refers to many types of Polish salads prepared with crispy fried bacon. They are usually made with lettuce, baby spinach, or rocket, while the bacon is either fried separately and used as a topping or blended in a unique bacon vinaigrette. Since there is no specific recipe, the salads can incorporate various additional ingredients such as various vegetables and fresh or aged cheeses. Usually enjoyed as a side dish, these refreshing and filling salads can also make an excellent light main course.

Sałatka z boczkiem

Sałatka z burakow is a traditional beet salad made with a combination of beets, onions, olive oil, lemon juice or balsamic vinegar, sugar, salt, and black pepper. The grated beetroot is shortly saut&eacute;ed with the other ingredients, and the salad is then immediately served, but it can also be reheated and served later. There are a few variations on this salad &ndash; some people like to add currants, red wine vinegar, and parsley in order to elevate the flavors and textures even further.

Sałatka z burakow

Even though the star of Polish sałatka ziemniaczana are cooked potatoes, this traditional salad is incredibly versatile and can incorporate various fresh or pickled vegetables, boiled eggs, and smoked meat. All of the ingredients are usually blended with mayonnaise or sour cream, then generously seasoned with freshly chopped dill. Created as a Polish variety of the German kartoffelsalat, today it is consumed throughout the country and usually enjoyed as a flavorful and nutritious side dish.

Sałatka ziemniaczana

Sałatka z kukurydzy is a traditional salad originating from Poland. Although it has many variations, the salad is often made with a combination of corn, flour, butter, sour cream, parsley, and dill. The corn is trimmed away from the cob and boiled until soft. Alternatively, canned corn can also be used. The corn is fried in butter in a skillet over low heat for a few minutes. A mixture of sour cream and flour is added to the skillet and the dish is fried until it starts to boil. The salad is then removed from the heat and garnished with dill and parsley before serving.

Sałatka z kukurydzy

Salatu niebe is an appetizing salad from Senegal based on black-eyed peas. It consists of a combination of pre-cooked and cooled black-eyed peas, tomatoes, cucumbers, bell peppers, scallions, and habanero peppers. All ingredients are finely diced, except the legumes, and then tossed together with lime juice, olive oil, and chopped parsley. The salad can be eaten as a side dish or after the main meal, as is usually the custom in Senegal. It is generally prepared at least an hour before serving in order for the ingredients to blend well and soak up the seasonings. A renowned Senegalese chef Pierre Thiam has introduced this salad to the rest of the world in his cookbook Yolole! Recipes from the heart of Senegal!.

Salatu niebe

Salpic&atilde;o is the Brazilian version of a chicken salad with numerous variations. Generally, it consists of a few key ingredients: cooked and shredded chicken, fruits, vegetables, and a binding agent, in this case &ndash; mayonnaise. The salad is traditionally topped with shoestring potatoes, while some cooks like to add dried fruits such as raisins and apricots to the mix. Salpic&atilde;o can be commonly found on numerous Brazilian buffet tables, where it is an omnipresent staple. It can be consumed as a salad, a cold side dish, or on sandwiches.

Salpicão de Frango

Salpic&oacute;n de res is a flavorful Mexican salad that is popular throughout Latin America. It consists of beef steak pieces, onions, tomatoes, hot chiles, and avocado slices. The salad is usually seasoned with lime juice, salt, pepper, vinegar, olive oil, and oregano. It can be consumed on its own or used as a topping for tostadas and tortillas.

Salpicón de res

Indonesia

Sambal tappa is a traditional salad originating from Ambon, Maluku, where fresh tuna is abundant. The salad is made with a combination of tuna, unripe mangoes, shallots, coconut milk, salt, and white pepper. The mango is sliced into matchsticks, then sprinkled with salt and squeezed to remove as much liquid as possible. It is then mixed with flaked tuna, white pepper, coconut milk, and shallots in a large bowl. Sambal tappa is traditionally served well-chilled.

Sambal tappa

Semizotu salatası is a unique Turkish salad made with purslane as the key ingredient. Purslane (Turkish: semizotu) is a wild weed filled with Omega-3 fatty acids, with a sour and slightly salty flavor and gooey texture inside its green leaves. There are many variations on this salad, but in addition to purslane, it is typically prepared with sliced onions, tomatoes, cucumbers, cilantro, lemon juice, and olive oil. The salad is seasoned with a simple combination of salt and pepper. The ingredients are simply mixed, and the salad can then be served, preferably as an accompaniment to all kinds of meat, fish, or vegetable dishes.

Semizotu salatası

Serenata de bacalao is a Puerto Rican salad consisting of salt cod and root vegetables such as potatoes, taro, yuca, and breadfruit. Once prepared, it is traditionally dressed with olive oil and garnished with olives, onions, tomatoes, capers, and hard-boiled eggs. In Puerto Rico, serenata is typically consumed during Lent on Fridays.

Serenata de bacalao

Shakarap is a simple salad originating from Central Asia, and it is especially popular in Uzbekistan and Kyrgyzstan. It consists of tomatoes, onions, salt, and ground red and black pepper. The tomatoes and onions are thinly sliced, then seasoned, and the salad is ready to be served &ndash; either in individual small dishes or as a side dish accompanying meat and rice.

Shakarap

Shalgam is a traditional salad originating from Kazahstan. It is typically prepared with a combination of grated radish, carrots, bell peppers, onions, and garlic. The salad is dressed with a combination of white wine vinegar, sugar, oil, salt, and cayenne pepper. The ingredients are mixed together, combined with the dressing, and the salad is then tossed and served, either cold or at room temperature. It is recommended to serve it as an accompaniment to beshbarmak, a traditional meat dish.

Shalgam

Iran

Shirazi salad is a traditional salad made with cucumbers, tomatoes, onions, and lemon or lime juice. Cilantro, dried mint, and green peppers can be added to enhance the flavor and texture, if desired. The salad is named after Shiraz, a city in the southwest of the country. It is traditionally served as a refreshing side dish accompanying rice or meat dishes, although it can also be eaten on its own, especially during the summer.

Shirazi Salad

&Scaron;opska salata is a traditional cold salad that is also one of the national dishes of Bulgaria. Often served during summer, when one can find it in most Bulgarian restaurants, the salad consists of chopped tomatoes, cucumbers, onions, roasted or raw peppers, and Bulgarian cheese. It was originally created in the 1950s, when Bulgarian top chefs were asked to create dishes that would attract tourists to the country. The vegetables are typically salted, drizzled with sunflower oil, and sprinkled with grated Bulgarian sirene cheese on top. Some people substitute sunflower oil with olive oil in hopes to enhance the dish, but it is believed that it only spoils the authentic taste of the salad. A perfect, light and refreshing dish for hot summer days, shopska salad is a healthy bite of Bulgarian tradition. The word shopska in its name refers to the frugal Shopi people from the Shopluk region, where Bulgaria, Serbia and Macedonia meet.

Shopska salata

Shor nakhod is a simple chickpea and potato salad enriched with a tangy cilantro dressing. It is prepared with cooked chickpeas and boiled potatoes that are combined with some of the chickpea stock and a mixture of fresh cilantro, garlic, salt, and white vinegar. The dressing can be optionally enriched with green chilis, limes, scallions, walnuts, or red chutney. This Afghan chickpea and potato dish is usually consumed chilled, and it is typically served as a savory snack or an appetizer. The dish is also used as an accompaniment to various grilled meat and fish dishes.

Shor nakhod

Sildesalat is a traditional herring salad originating from Norway. Although there are many variations, the salad is usually made with a combination of herring fillets, hard-boiled eggs, sour cream, mustard, onions, gherkins, and Granny Smith apples. The salted herring is soaked in a mixture of milk and water before it's chopped and mixed with chopped apples, onions, and gherkins. The chopped egg whites are added to the salad, along with mustard and sour cream. The salad is chilled overnight and it's then topped with chopped egg yolks and a dash of paprika before serving.

Sildesalat

Traditionally served on the Christmas sm&ouml;rg&aring;sbord, sillsalat is a Swedish salad that combines finely sliced or minced pickled herring with diced boiled potatoes, pickled beets, pickles, apples, and chopped onions. All the ingredients are placed in a large bowl and tossed lightly with a sour-sweet dressing made with vinegar, water, sugar, pepper, and (optionally) cream or yogurt. For a nice pop of color, the salad can be enriched with whipped cream flavored with beet juice. Sillsalat is usually garnished with chopped parsley and served with wedges of hard-boiled eggs, rye bread, and sour cream.