Mu nam tok
Mu nam tok is a typical Thai grilled pork salad from the country’s northeastern regions. Typically, the salad is created with glutinous rice, pork, oil, shallots, mint, scallions, coriander, cabbage, and more herbs.
Before being grilled and finely sliced, the pork is marinated in a combination of sugar, fish sauce, and black pepper. The salad is mixed with fish sauce, sugar, chili flakes, and lime juice after the ingredients have been combined.
Nom
Nom Fresh, grated vegetables such as cabbage and turnip are combined with papaya, green mango, banana flowers, cucumber slices, and occasionally shredded boiling pork. Additional frequent components are fiery chili peppers, roasted ground nuts, and chopped carrots, which provide visual appeal and color to the salad.
In the north, the salad is known as nom, while in the south, it is known as gi. The salads are typically seasoned with nc chm, and they are frequently served with prawn crackers.
Lalap
West Java is the origin of the traditional Indonesian salad known as lalap or lalab. Although there is no definitive recipe for the salad, it is typically prepared with raw vegetables such as tomatoes, lemon basil, green eggplants, cucumbers, cabbage, and long beans, as well as blanched or boiled chayote, spinach, papaya leaves, water spinach, and cassava leaves.
The salad is served cold or at room temperature, with sambal terasi dipping sauce always on the side. Lalap can also be served with pepes, fried fish, and fried chicken as a side dish.
Pantzarosalata
The beet is the key component in this bright Greek meal, which is available in two variations. The cooked beets are either tossed in a yogurt-based dressing or simply seasoned with vinegar, and the dish can be served as a purée, a salad with diced beets, or as a creamy, thick purée.
Pantzarosalata is generally garnished with whole, halved, or smashed walnuts and is typically served as an appetizer.
Chifrijo
Chifrijo is a distinctive Costa Rican cuisine prepared by layering white rice, beans cooked with spices, chicharrón pork chunks, pico de gallo, and tortilla chips, which can also be served on the side. The dish’s name is a combination of chicharrón and frijoles (from frijol, meaning beans).
Chifrijo was created in the 1990s by Miguel ngel Cordero Araya, a bar owner in San José, and it remains a staple of bar cuisine in Costa Rica.
Crab Louie
Crab Louie is an American salad from the turn of the twentieth century. The salad is composed of Dungeness crab meat, tomatoes, iceberg lettuce, asparagus, hard-boiled eggs, and Louie dressing (made from chili sauce and mayonnaise). Olives, green onions, and bell peppers are optional, but can be included if desired.
Many accounts indicate that the dish was first served in 1914 at a restaurant named Solari’s in San Francisco, although the dish’s origins are somewhat obscure. This delicious salad is typically served as an appetizer.
Selat solo
Selat solo is an Indonesian meal that is said to have been converted from a European salad to Javanese tastes. It originated in Solo, Central Java, hence its name. Beef tenderloin, onions, soy sauce, salt, pepper, sugar, vinegar, shallots, cloves, nutmeg, hard-boiled eggs, mayonnaise, and vegetables such as carrots, lettuce, potatoes, and green beans are used to prepare this dish.
On a dish, the veggies and eggs are arranged, then the meat is placed on top, and the soup is poured over the meat. The meal is generally served with a side of mayonnaise and can be classified as a meat entree, a salad, and a soup.
Kosambari
Kosambari is the most popular salad in Karnataka, an Indian state. The salad is composed of bengal gram and green gram, as well as mustard seeds. The meal is renowned for its ease of preparation and high protein content.
It is served as prasada – a religious offering – at the majority of temples. Kosambari is typically served as an appetizer, although it is also a healthful main dish or a snack. Cucumber slices or rice are frequently added as additional flavoring.
Ghost chicken
Ghost chicken is a Chinese salad from the Yunnan province that consists of shredded chicken, herbs including sand ginger, basil, coriander, Thai bird’s eye chile, sawtooth, and cardamom, as well as lime juice. The chicken is local chicken with black skin that has been boiled and then shredded.
Herbs and lime juice are combined with the meat and skin. Classic chicken salads also include the chicken’s feet and skull. Moreover, the usage of aromatics demonstrates the impact of Southeast Asian cuisines, given the province’s proximity to Myanmar, Laos, and Vietnam.
Ulam
Ulam refers to a range of Malaysian-style salads that are often prepared with a variety of fresh herbs and vegetables, such as betel leaves, cucumbers, and banana flower, but may also include shoots, roots, seeds, and fruits.
All the items can be served raw or blanched. Ulam salads are typically served as a side dish and topped with Malaysian sauces such sambal belacan, shrimp-based cincalok, or tempoyak.
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