Coleslaw, which derives its name from the Dutch word “koolsla,” which means cabbage salad, is today a genuine American institution and a side dish that is frequently served with fried chicken or barbecued meat. It was first introduced to New York State in the 18th century by Dutch settlers.
Shredded cabbage, mayonnaise, carrots, buttermilk, or sour cream with vinegar, sugar, and other seasonings are the main ingredients, though the recipe might vary depending on the cook and the locality. Salad dressings, celery seeds, grated cheese, pineapple, and peppers are a few additional additions in some variants.
Caesar Salad (TIJUANA, MEXICO)
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Tijuana was thriving back then, in the 1920s, during the Prohibition era, when many Californians, especially the jet set of Hollywood, frequently drove across to party and enjoy the good life. And like many other popular cuisines around the world, Caesar salad was created via improvisation and pure genius.
Greek Salad (GREECE, EUROPE)
Greek salad, sometimes referred to as village salad or “horiatiki,” is the country’s national cuisine and is made up of chunky slices of cucumber, red onions, and quartered tomatoes. There may also be olives, green peppers, capers, feta cheese, oregano, salt, and pepper, as well as the usual dressing of olive oil, lemon juice, or vinegar, depending on the location.
If there is feta cheese in the salad, it is often merely sliced, but occasionally it is combined with forks until it is somewhat crumbled. Its name suggests that it was a dish that farmers would prepare in the field using some basic ingredients.
Caprese Salad (CAPRI ISLAND, ITALY
Nothing more than the vivid colors of the savory Insalata Caprese, a true staple of Neapolitan cuisine, captures the spirit of summer in southern Italy. This straightforward salad, which is the ideal marriage of juicy, sun-kissed tomatoes, creamy mozzarella, and fresh basil, is thought to have originated on the island of Capri, hence the name.
Re Umberto or Fiascone tomatoes, which are typically grown along the stunning Amalfi Coast, and treccia di Sorrento, a sort of braided mozzarella cheese, were initially used to make Caprese. Contrary to common belief, neither balsamic nor any other kind of vinegar is used in the traditional Caprese salad.
Som tam (THAILAND, ASIA)
Green papaya salad known as som tam is primarily linked with the northeastern region of Thailand (Isaan), however, it is frequently claimed that it originated in Laos. This salad often comprises thinly sliced green papaya, roasted peanuts, green beans, tomatoes, and a sour sauce prepared with palm sugar, garlic, chili peppers, fish sauce, dried shrimp, and lime or tamarind juice.
There are many variations and different additions are possible. The sauce’s sweetness and spiciness can differ greatly and it can also be found in a wide variety of other combinations. Customers can select the kind they desire and change the ingredients according to their preferences at many restaurants and street vendors.