Best Cold Salad

Causa rellena is a Peruvian cold dish consisting of layers of seasoned mashed yellow potato and a savory filling. The potato base, known as papa amarilla, is typically mixed with lime juice, oil, and aji amarillo chili paste to create a smooth texture. Common fillings include tuna, chicken salad, or...

Insalata di Mare, translating to seafood salad, is a traditional Italian cold antipasto consisting of various mixed seafood simmered or boiled until tender. Common ingredients include octopus, calamari, shrimp, and scallops, which are then thinly sliced and dressed with high-quality olive oil, fresh...

Liangban Huanggua is a Chinese cold cucumber salad seasoned with garlic, chili oil, vinegar, and sesame oil, a ubiquitous appetizer across Chinese regional cuisines particularly associated with northern China.

Cacık is a Turkish cold preparation made from yogurt mixed with grated or diced cucumber, garlic, salt, and herbs such as mint, dill, or sumac. It is served as a meze, a side dish, or during summer months. The dish is closely related to Greek tzatziki and other yogurt-based preparations found across...

A Russian mayonnaise-based salad of diced potatoes, carrots, peas, and meat created in Moscow in the 1860s by chef Lucien Olivier, now a centerpiece of New Year's celebrations across the former Soviet Union.

Azifa is a traditional Ethiopian lentil dish consisting of cooked green lentils dressed with a vibrant mixture of mustard, lemon juice, chopped onions, and chili peppers. It’s particularly significant as a staple side dish within Orthodox Christian fasting meals where meat and dairy are restricted....

Hiyashi Chuka is a Japanese cold ramen dish served with colorful toppings of ham, cucumber, and egg in a chilled sesame or soy-based dressing, a seasonal summer staple widely available at ramen restaurants across Japan.

Yeşil Mercimek Salatası is a traditional Turkish salad made primarily from boiled green lentils, which provide a firm texture and earthy flavor. The lentils are tossed with finely chopped fresh vegetables such as onions, tomatoes, and cucumbers, alongside generous amounts of fresh parsley. A simple...

Spinach Gomae is a Japanese side dish of blanched spinach dressed with a sweet sesame sauce, a classic preparation in washoku cooking notable for its balance of nutty richness and clean vegetable flavor.

Tarator is a traditional Bulgarian cold soup made from yogurt, cucumber, garlic, walnuts, and dill, served chilled and commonly consumed during the summer months. The soup is prepared by diluting yogurt with water or ice and combining it with grated cucumber, minced garlic, chopped dill, and crushed...

Oi Muchim is a Korean side dish (banchan) made from cucumbers seasoned with gochugaru (Korean red pepper flakes), garlic, sesame oil, rice vinegar, and sesame seeds. The cucumbers are typically partially scored or smashed, salted to draw out moisture, then mixed with the seasonings just before servi...

Mexican salpicón is a cold dish consisting of cooked, shredded beef tossed with ingredients such as chopped onion, tomatoes, cilantro, and chiles. The mixture is dressed primarily with fresh lime juice, giving it a bright, acidic flavor profile. Originating in regional Mexican cuisine, it is commonl...

Namul is a broad Korean culinary term referring to seasoned vegetable dishes that are typically served as banchan, or side dishes, alongside a main meal. The vegetables used can be foraged wild greens or cultivated varieties like spinach, zucchini, and bean sprouts, which are usually blanched, steam...

Fasolia bil zeit is a Levantine vegetable dish whose Arabic name means beans in oil. A common Lebanese version braises green beans with olive oil, tomatoes, onions, and garlic until tender, then serves them warm or at room temperature. It belongs to a wider category of olive-oil dishes that can be e...

Céleri Rémoulade is a classic French salad made from raw celeriac, or celery root, that is finely shredded into julienne strips. The crisp vegetable is then coated in a creamy rémoulade sauce, which is traditionally prepared with a mayonnaise base enhanced by Dijon mustard, chopped cornichons, caper...

In Turkish cuisine, Tarator is a cold appetizer, or meze, characterized by its creamy texture and refreshing flavor profile. The dish is prepared by combining finely diced cucumbers with thick, strained yogurt, minced garlic, and crushed walnuts. This mixture is typically seasoned with fresh herbs l...

Sałatka Jarzynowa, translating to 'vegetable salad,' is a traditional Polish dish featuring diced cooked vegetables including carrots, potatoes, celery root, and parsley root. The vegetables are combined with green peas, chopped pickles, hard-boiled eggs, and sometimes apples, all bound together wit...

Fakes salata is a traditional Greek dish frequently prepared as a warm soup or a cold salad using brown or green lentils. The core components consist of simmered lentils combined with olive oil, red wine vinegar, and fresh herbs such as oregano and dill. Chopped vegetables like carrots, onions, and...

Sillsallad is a traditional Swedish herring salad with roots dating back to the 19th century, combining pickled herring with diced boiled potatoes, beets, apples, and red onions. The ingredients are typically cut into small uniform cubes and dressed with a mixture of mayonnaise and sour cream or crè...

Persian Olivieh is an Iranian chicken and potato salad that evolved from the Russian Olivier salad, adapted to local tastes in the late 19th or early 20th century. The dish consists of diced boiled potatoes, shredded chicken breast, hard-boiled eggs, peas, pickled cucumbers, and sometimes carrots, a...

Tonno e fagioli is a traditional Italian dish consisting of tuna and white beans, typically cannellini beans. Originating as a staple of Tuscan home cooking, the salad is prepared by combining canned tuna with boiled or canned beans, then dressing the mixture with extra virgin olive oil, salt, peppe...

Salade de Lentilles is a traditional French lentil salad served as a starter or side dish in bistros and households throughout France. The preparation typically uses firm green lentils, most commonly lentilles du Puy from the Auvergne region, cooked until just tender and dressed warm with a vinaigre...

Hawaiian macaroni salad is a cold pasta dish that serves as a staple side of the Hawaiian plate lunch, a popular meal format that emerged in the mid-20th century. The salad is distinguished by its heavy use of mayonnaise, giving it a creamy texture, and is typically made with elbow macaroni, grated...

Insalata di Riso is an Italian cold rice salad popular as a summer dish for picnics and light meals. The foundation consists of rice (typically short or medium-grain varieties like Arborio) cooked al dente and cooled, then mixed with ingredients that commonly include tuna, hard-boiled eggs, olives,...

Linsensalat is a lentil salad found in German and other Central European cooking traditions. Cooked lentils are drained and combined with a vinegar-based dressing, often accompanied by ingredients such as onion, herbs, mustard, vegetables, or diced cured meat, depending on the regional or household...

Wurstsalat is a traditional cold salad found in German, Swiss, and Alsatian cuisine, consisting of julienned or diced sausages tossed with a sharp vinegar and oil dressing. The meat used is typically a bologna-style sausage such as Lyoner or Fleischwurst, combined with sliced onions and pickles for...

Korean Gamja Salad is a creamy potato salad adapted from Western versions, blended with mayonnaise, cucumber, and carrot and sweetened slightly, a popular banchan side dish in Korean home cooking and restaurants.

Surówka z kapusty is a Polish raw cabbage salad commonly served as a cold side dish with everyday meals. Typical versions combine finely shredded white cabbage with carrot or onion and dress the vegetables with oil, vinegar or lemon juice, salt, pepper, and sometimes sugar, although recipes vary by...

Lencsesaláta is a Hungarian salad made primarily from cooked lentils and served cold or at room temperature. Common preparations dress the lentils with vinegar and combine them with onion, while additional seasonings and ingredients vary by household. It is eaten as a side dish or light meal and ref...