Salads

Japanese noodle-based dish

American salad dish

category of dishes in Burmese cuisine, made of cooked and raw ingredients mixed by hand

balkan vegetable salad

thumb|Goma-ae with spinach

Fiambre is a traditional Guatemalan salad that is prepared and eaten yearly to celebrate the Day of the Dead () and the All Saints Day (). It is served chilled and may be made with dozens of ingredients.

salad of green leaves

Golbaengi-muchim () or moon snail salad is a type of muchim (salad) made by mixing moon snails with vegetables. In South Korea, it is an anju (food served and eaten with alcoholic drinks) typically made with red, spicy sauce and served with boiled somyeon (wheat noodles). Like other anju, it is sold in pojangmacha (street stalls).

Buljol is a salad dish of the cuisine of Trinidad and Tobago. It consists of chopped salted cod, tomatoes and chilies. The name is of French origin. 18th-century colonial power Spain launched the in 1783, an edict that successfully promoted the settling of French (i.e. likewise Catholic) planters in Trinidad who quickly set the population majority. The name is a combination of the French words ('burnt') and ('muzzle'), which was changed into ''bu'n jaw'' in Trinidad's 19th century patois and finally morphed into buljol. The name does not relate to the temperature of the dish (it is served cold

Dish made from raw vegetables and herbs

Pikliz is a pickled condiment in Haitian cuisine. It can be eaten fresh or fermented for taste and health benefit. Pikliz (pronounced PEE-kleez) can be understood based on the word pickle and the French word piquer (meaning to sting). The base ingredients include cabbage, carrots, bell peppers, garlic, onion, and Scotch bonnet peppers, pickled in white vinegar and/or citrus juice.