Salads
Achichuk
Achicuk Salad
Uzbekistan
A Uzbek fresh tomato, cucumber, and onion salad with herbs, a daily and side classic
Original eatfuls sticker artwork
What it is
A closer look at Achichuk.
A Uzbek fresh tomato, cucumber, and onion salad with herbs, a daily and side classic
What to look for
Know it when you find it.
Colorful, fresh tomato, cucumber, and onion salad with herbs, refreshing and crisp
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Achichuk.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Bissau, Guinea-Bissau
Avocado with Tuna
Abacate com Tuna
Ripe avocado halves filled with tuna, coconut, milk, and tomatoes; a cold starter or light meal reflecting Portuguese and tropical influences; one of the dishes TasteAtlas lists for Guinea-Bissau.
Nigeria
Abacha
Shredded dried cassava soaked and dressed with a palm oil and potash emulsion, garden egg leaves, ugba and fish — eaten cold.
Crete, Greece
Aginares salata
Αγκινάρες σαλάτα
A salad of boiled artichoke hearts dressed with lemon, olive oil, dill and sometimes potato, served cold as a spring meze across Greece.
Norway
Agurksalat
Cucumber salad, a ubiquitous everyday side.
Tunisia
Ajlouk Quraa
A Tunisian squash salad of cooked pumpkin or zucchini mashed with garlic, olive oil, and spices.
Andorra
Dandelion Salad
Amanida de bordolaga
Dandelion salad, a dish frequently found on Andorran tables in spring; made with foraged dandelion greens; dressed with olive oil, vinegar, and garlic; a simple, fresh, and slightly bitter salad; reflects the Pyrenean tradition of foraging wild greens; found at homes and traditional restaurants in spring; the dandelion salad of Andorra; a wild spring dish.
Indonesia
Asinan
Asinan, vegetables or fruit pickled in a sweet-sour peanut-chilli brine and served cold, is a named Betawi and Bogor dish, not a generic pickle.
Crete, Greece
Askordoulakous
Ασκόρδουλακοι
Salad of the bulbs of wild tassel hyacinth, boiled repeatedly to lose their bitterness, then dressed with olive oil and lemon — an island and Peloponnesian meze.