Kokoda
Kokoda is a traditional Fijian meal consisting of raw fish marinated in a mixture of coconut milk and citrus juices such as lemons and limes. The coconut milk is added to counteract the acidity.
Sea salt, minced chilies, thinly sliced green onions, and coriander leaves are common garnishes or additions to the Fijian form of ceviche.
Sahnehering
In sahnehering, pickled or salted herring fillets are covered in a sweet and sour sauce of cream, yogurt, pickling liquid, and fresh herbs, along with apples, pickles, and onions. Common herring fillets used in this meal are bismarck herring, matjes herring, or Baltic herring. The dish is typically garnished with freshly chopped chives before serving.
The mixture is typically served chilled with boiling jacket potatoes and cucumber salad, although it can also be spread on buttered brown bread. Sahnehering is a classic northern German and Rhineland fasting food that is typically taken as a side dish or as a snack.
Insalata di riso
Insalata di riso is a tasty Italian salad comprised of nutritious components including rice, tomatoes, tuna, peas, bell peppers, mushrooms, mozzarella, and pine nuts. It is typically served as a side dish, but can also be enjoyed as a light dinner.
Because the dish is so versatile, practically any food can be added to rice, although chopped veggies are the most common. In Italy, only during the summer is condiriso, a mixture of preserved vegetables used to make insalata di riso, available.
Lahanosalata
Lahanosalata is traditionally produced throughout the winter months. It consists of finely shredded red or white cabbage that is often seasoned with olive oil and lemon juice, but it may be easily changed by adding carrots or fennel or other spices and herbs.
Alternately, yogurt- or mayonnaise-based dressings may be utilized. Lahanosalata is a perfect complement to a variety of main meals.
Chinese Chicken Salad
Despite its name, Chinese chicken salad is considered to have been created by Wolfgang Puck, an Austrian chef specializing in Asian fusion cuisine in the United States. Others assert that the dish was created in the United States during the 1930s.
The salad consisting of shredded chicken, lettuce, veggies, fried noodles, and almonds is popular throughout the United States, regardless of its origins. The Chinese portion of its name relates to the plethora of Chinese-style flavors, including soy, sesame, and ginger.
Salpicao
Salpico is the Brazilian equivalent of a chicken salad, and it can be prepared in a variety of ways. In general, chicken salad comprises of a few main ingredients: cooked and shredded chicken, fruits, vegetables, and a binder, in this case, mayonnaise. Some cooks enjoy adding raisins and apricots to the salad.
Salpico
Salpico is a ubiquitous fixture on Brazilian buffet tables, where it is frequently found. It can be enjoyed as a salad, cold side dish, or sandwich filling.
Coleslaw
Coming from the Dutch word koolsla, which means cabbage salad, coleslaw is today a true American classic and is frequently served as a side dish with barbecued meat or fried chicken. It was initially brought to New York state by Dutch settlers in the 18th century.
Depending on the cook and regional variations, it consists of shredded cabbage, mayonnaise, carrots, buttermilk or sour cream with vinegar, sugar, and other ingredients. The variations include salad dressings, celery seeds, shredded cheese, pineapple, and peppers, among other items.
Kosambari
Kosambari is the most popular salad from the Indian state of Karnataka. 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.
Giardiniera
Giardiniera is typically composed of carrots, pearl onions, cauliflower, bell peppers, and cucumbers. Herbs and spices are added to vinegar or, in certain circumstances, oil in order to preserve vegetables. Before serving, giardiniera should be stored in a cool area so that the juices from the vegetables may release and the flavors can combine.
This relish or condiment can be used with a number of cuisines, including sandwiches, bruschettas, burgers, or as a meat complement, though it is typically served as an appetizer or alongside salads.
Ensalada Chilena
Chilean ensalada is composed of tomatoes, onions, olive oil, and coriander. It is occasionally enhanced by the addition of fiery chilli peppers. The salad is a frequent addition to several foods, including humitas (sweet corn tamales), chicken, hog ribs, fried fish, and empanadas.
Curiously, in Chile, salad (ensalada) refers to any fresh or cooked vegetables served cold as a side dish.
Salada de maionese
Salada de maionese is a classic accompaniment to churrasco barbeque in Brazil. It is also known as Gacho potato salad because it was created by Brazilian Gacho cowboys. The salad is composed of potatoes, carrots, peas, corn on the cob, green apples, raisins, and mayonnaise.
Potatoes, carrots, and corn are cooked till tender yet still crisp. Carrots and potatoes are diced, while corn kernels are removed from the cob and peas are blanched in boiling water. The ingredients are well blended with apples, raisins, and mayonnaise, and the salad is now ready to be served with barbecued churrasco meat.
Mimoza Salad
Mimoza is a typical Russian salad. It is produced by layering various components, with a thin layer of mayonnaise between each layer. The components include tuna, mackerel, salmon, or trout that has been tinned and mashed, egg whites and yolks, onions, crumbled cheese, and sometimes boiled potatoes and carrots.
Practically every component in the salad has been coarsely shredded. The egg yolks are typically the final layer, hence the name of the salad, which resembles spring flowers due to their appearance. Before serving, the salad is frequently topped with chopped dill.
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