Indian salads

Rojak or rujak () is a salad dish of Javanese origin, commonly found in Indonesia, Malaysia, and Singapore. The most popular variant in all three countries is composed of a mixture of sliced fruit and vegetables and served with a spicy palm sugar dressing.

Kachumber, or cachumber, is a salad dish in South Asian cuisine consisting of fresh chopped tomatoes, cucumbers, onions, unripe mangoes, coriander leaves, lemon juice, and sometimes, chili peppers.

Kosambari, Kosumalli or Koshambari is a typical South Indian salad made from pulses (split legumes), cucumber and seasoned with mustard seeds. The pulses generally used are split mung beans (hesaru bele in Kannada). These salads are sometimes eaten as snacks, but usually as a part of full course meal. Its regional variation in northern India is known as kachumber while in northeastern India, it is known as singju.

Singju (; pronounced sing-zoo) is a dish from Manipur. It originated with the Meitei culture but has been widely adopted by most of the ethnic communities of the state and in some neighbouring states of Northeast India. Often served as a spicy side dish, it is also popular as an afternoon or evening snack.