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Green papaya salad [a] is a spicy salad made from shredded unripe papaya. Originating in Laos, it is a national dish and a cornerstone of Lao cuisine, known locally as tam som or tam mak hoong. The dish exemplifies bold, vibrant flavors, blending sour, spicy, salty, and sweet elements, and holds deep cultural significance in Laos.
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The noodle salad consists of steamed rice vermicelli, cooked with soy sauce and garlic chives, and served with pickled vegetables (e.g., papaya, carrot, and cucumber), hard-boiled eggs, sweet garlic fish sauce, dried shrimp, and crushed peanuts, and garnished with lime and chili flakes.
Lalab (Sundanese: ᮜᮜᮘ᮪, lalab) or lalap/lalapan (Indonesian) is a Sundanese raw vegetable salad served with sambal terasi. It is a popular Sundanese vegetable dish that originated in West Java and Banten, Indonesia. [1] There are no set rules on what vegetables make into lalab; in practice, all edible vegetables can be into lalab.
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Urap (sometimes spelled urab or in its plural form urap-urap) is a salad dish of steamed vegetables mixed with seasoned and spiced grated coconut for dressing. [1] It is commonly found in Indonesian cuisine, more precisely Javanese cuisine. Urap can be consumed on its own as a salad for vegetarian meals [2] or as a side dish.
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