Food family · 27 dishes · 16 regions
The salad
family.
Small plates assembled from what's available: preserved, fermented, or raw. The logic of preservation and contrast appears wherever kitchens needed to stretch ingredients across seasons.
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4 dishes from Indonesia
Gado-Gado
An Indonesian salad of blanched and steamed vegetables, hard-boiled egg, fried tofu, and lontong, dressed in a peanut sauce sweetened with palm sugar and spiked with chili and tamarind.
SaladExplore →Kuluban
A traditional Central Javanese salad eaten alone for vegetarian meals or as a side dish. An inscription from the Medang Mataram era, around the 9th century CE, mentions it.
SaladExplore →Lotek
A Javanese vegetable salad dressed with peanut sauce. Its sauce shares ingredients with pecel but is typically much sweeter, reflecting classic Matraman cuisine.
SaladExplore →urap
An Indonesian, more specifically Javanese, salad of steamed or boiled vegetables mixed with seasoned, spiced grated coconut. It is served alone for vegetarian meals or alongside tumpeng and nasi kuning.
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4 dishes from United States
Crab Louie
A West Coast American salad featuring crab meat, dating to the early 1900s and also known as the King of Salads.
SaladExplore →celery Victor
An American marinated celery salad dating to 1910 and devised by Victor Hirtzler, head chef at San Francisco’s St. Francis Hotel. Hirtzler is also credited with inventing Crab Louie.
SaladExplore →Waldorf salad
A salad of fresh apples, celery, walnuts, and grapes dressed in mayonnaise, traditionally served atop a bed of lettuce as an appetizer or light meal.
SaladExplore →seven-layer salad
An American layered salad of iceberg lettuce, tomatoes, cucumbers, onions, sweet peas, hard-boiled eggs, sharp cheddar cheese, and bacon, topped with mayonnaise dressing and sometimes sour cream.
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2 dishes from Lebanon
Fattoush
A Levantine bread salad of lettuce and seasonal vegetables tossed with toasted or fried pieces of pita, lemon, olive oil, and sumac.
SaladExplore →Tabbouleh
A Levantine herb salad built around finely chopped parsley, tomato, mint, onion, and bulgur dressed with lemon juice and olive oil.
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2 dishes from Cambodia
Aluek trei ngeat
A Cambodian salad of cured, sun-dried snakehead or cod, pan-fried or charcoal-grilled and lightly pounded, with watermelon, scallions, coriander, ripe mango, lime juice, and sometimes chili.
SaladExplore →Pleah sach ko
A Cambodian ceviche of thinly sliced raw beef cured in lime juice with palm sugar, lemongrass and garlic, combined with shallots, bean sprouts, mint and Asian basil, and garnished with roasted peanuts.
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2 dishes from Italy
Caprese salad
An Italian salad of sliced fresh mozzarella, tomatoes, and basil, seasoned with salt and olive oil or balsamic vinegar. Its name references Capri, where it is believed to have originated.
SaladExplore →panzanella
A chopped salad from Tuscany and Umbria, made with stale bread, onions, tomatoes, often cucumbers and sometimes basil, and dressed with olive oil and vinegar. It is popular in summer.
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2 dishes from Turkey
çoban salad
A Turkish salad of finely chopped tomatoes, cucumbers, long green peppers, onion, and flat-leaf parsley, dressed with lemon juice, olive oil, and salt.
SaladExplore →Piyaz
A Turkish salad or meze combining boiled beans with raw onion, parsley, and sumac, sometimes with a boiled egg.
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2 dishes from Russia
Olivier salad
A Russian salad of diced boiled potatoes, carrots, and brined dill pickles or cucumber, with optional eggs, peas, celeriac, onions, apples, or meat, dressed with mayonnaise.
SaladExplore →Vinegret
A Russian salad of diced cooked vegetables, chopped onion, sauerkraut, and brined pickles, sometimes with green peas or beans. Its name comes from vinaigrette, although modern versions often use sunflower or another vegetable oil instead.
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1 dish from Afghanistan
1 dish from Spain
1 dish from Greece
1 dish from Israel
1 dish from France
1 dish from Kyrgyzstan
1 dish from Bulgaria
1 dish from Morocco
1 dish from Soviet Union
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