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International Salad Recipes

Updated on March 26, 2016
Patty Inglish, MS profile image

Patty collects recipes and gadgets from the past and is particularly interested in early American history and all Indigenous Peoples.

Red cayenne peppers.
Red cayenne peppers. | Source

Fun And Refreshing Tastes

These recipes make a fun change of pace when you become tired of the "same old thing" when it comes to meals. The dishes are all salads that can be used as appetizers, side dishes or the main course.

They come from the Cajun traditions, Asia, and Eastern Europe and Slavic Countries. Some substitutions are listed among ingredients in some of these recipes, which will help make them even easier for you to accomplish.

Old Cajun cabin on the bayou.
Old Cajun cabin on the bayou. | Source

Cajun Chicken Salad

The Cajuns have a rich, historical cuisine that began in France, traveled to the Maritime Provinces of Canada, and journeyed on down to New Orleans.

Serves 6


  • 2 Tbsp lemon juice
  • 2 cloves garlic, minced
  • 1/2 tsp thyme
  • 1/4 tsp each of salt and pepper
  • 1/8 tsp cayenne pepper or red ground pepper
  • 1/2 Cup plain yogurt (Sour cream can be substituted)
  • 3 Cups cooked white meat chicken, cubed, chunked, or sliced bite-sized on a diagonal
  • 1 Cup thinly sliced green onion or scallion
  • 1/2 Cup chopped green bell pepper
  • 1/2 Cup sliced celery
  • 3 Cups seeded and chopped red ripe tomatoes


  • Combine lemon juice garlic and species in a bowl.
  • Fold in the yogurt lightly to create a salad dressing base
  • Mix in the chicken and vegetables except the tomatoes.
  • Chill, covered, in the refrigerator for at least one hour.
  • At serving time, carefully add in tomatoes.
  • Sit a bottle of hot sauce at the table.


Sautéed Eggplant Salad


  • 3 small or 2 medium sized eggplants
  • Extra virgin olive oil
  • Salt to taste
  • ¼ tsp white pepper
  • Hungarian paprika to taste
  • ½ Cup cilantro, chopped
  • ¼ Cup basil, chopped
  • ¼ Cup flat leaf parsley, chopped
  • 1 Clove garlic, peeled and crushed
  • 1 small yellow onion, chopped
  • ½ tsp coriander
  • Seeds from ½ of one pomegranate fruit
  • 2 Tbsp mayonnaise or substitute
  • 2 tsp sour cream
  • White vinegar


  • Wash and dry eggplants, then cut into thin slices. Place into a bowl and sprinkle with salt to set for one hour. Then rinse and dry.
  • Sautee eggplant slices in hot oil on both sides until golden brown and remove to drain on paper towels.
  • Cut eggplant circles into ¼-inch wide strips and put them into a large salad serving bowl.
  • Add in all other ingredients except pomegranate seeds, mayonnaise, and sour cream and mix well.
  • Add the pomegranate seeds, mayonnaise, and sour cream, mix and taste for flavor. Add vinegar if you desire a more sour taste.
  • Chill the salad well and serve. 

Potato Sauerkraut Salad

Serves 4-6


  • 3 large white potatoes, cooked in the jackets, cooled and cubed
  • 2 cleaned medium sized carrots, boiled until just tender-crisp and sliced
  • 1 Cup (8 oz) frozen peas, thawed
  • 2 large kosher dill pickles, sliced into ¼-inch slices
  • 8 green onions, sliced thin, using part of the green portion
  • 2 Tbsp dill, chopped
  • 1.5 Cups sauerkraut, Bavarian style (It’s a bit sweet)
  • 1.5 Cups Mayonnaise
  • Salt and pepper to taste
  • 3 hard-cooked eggs, cooled, peeled, and chopped coarsely
  • 6 strips of bacon cooked hard enough to crumble


  • Using a large mixing bowl, add all the vegetables except the kraut, add the dill and mix well.
  • Add the kraut and mix briefly, add mayonnaise and mix and then add seasons to taste and mix well.
  • Sprinkle the bacon crumbles and chopped eggs on top of the salad and serve.

Summer Savory


Hot or Cold Red Bean Salad

Serves 4


  • 2 Cans Red Kidney Beans (14-16 oz), drained (save the liquid for gravy)
  • 1 yellow onion, chopped
  • 1 Tbsp vegetable oil
  • 1 tsp coriander
  • 2 Tbsp summer savory (you can substitute sage)
  • 2 cloves garlic, peeled and crushed
  • ½ Cup walnuts, chopped
  • ¼ Cup fresh coriander, chopped
  • ¼ Cup celery leaves, chopped
  • ¼ tsp salt
  • ¼ tsp celery seeds
  • ¼ tsp dried cilantro
  • ¼ tsp white pepper
  • 2 Tbsp dry white wine or wine vinegar


  • In a deep, heavy skillet over medium heat, add oil and sauté the chopped onion.
  • Add in the beans and stir once. Cover.
  • Cook for 15 minutes and add in the coriander and savory but do not stir at all. Re-cover.
  • Cook 15 minutes and add the garlic and walnuts and do not stir. Re-cover.
  • Cook 10 minutes, add all the remaining ingredients, stir briefly, and cook uncovered another 10 minutes.
  • Serve hot or cold, with your favorite garnishes.

Click thumbnail to view full-size

Asian Potato Salad

Serves 4-6


  • 4 large white potatoes, peeled and cooked, cooled, and cubed
  • 1 large cucumber, peeled, seeded, and cut into small cubes
  • 1 medium white onion, chopped coarse
  • 2 green onions, sliced thin, using part of the green portions
  • 1 tsp coriander
  • ¼ tsp salt
  • ¼ tsp celery seeds
  • ¼ tsp white pepper
  • Enough mayonnaise to moisten


  • Into a large mixing bowl, place all of the vegetables except the green onions.
  • Add the dry seasonings and mix well.
  • Add mayonnaise to moisten, mix, chill and serve.
  • Just before serving, scatter green onions across the top of the salad.

© 2009 Patty Inglish MS


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