Ulam (salad)

{{short description|Traditional Malay salad}}

{{Infobox food

| image = Raw vegetables for ulam - West-bound Temerloh Rest Stop.jpg

| caption = Raw vegetables for ulam.

| region =

| national_cuisine = Indonesia, Malaysia and Singapore

| creator = Malays

| course =

| type = Salad

| served =

| main_ingredient = vegetables

| variations =

| calories =

| other =

| similar_dish = Lalab, Ngapi yay, Nam phrik

}}

Ulam is a traditional salad produced from the fresh leaves, vegetables or fruits which can be eaten raw or after soaked in hot water e.g. Centella asiatica. It is typically eaten with sauces such as anchovies, cincalok or sambal. It is recognised as a popular vegetable dish in traditional villages.{{Cite news|url=https://nanopdf.com/download/sosialisasi-masakan-melayu-riau-khas-pekanbaru_pdf|title=Masakan Melayu Riau Khas Pekanbaru|date=2009|access-date=September 15, 2020|language=id}}{{Cite news|url=https://lifestyle.okezone.com/read/2018/04/14/298/1886642/3-rekomendasi-resep-masakan-khas-riau-untuk-menu-spesial-akhir-pekan|title=3 Rekomendasi Resep Masakan Khas Riau untuk Menu Spesial Akhir Pekan|date=2018|access-date=September 15, 2020|language=id}}

Ulam can be eaten simply as it is such as cucumber, cabbage and longbean. Another type of ulam is traditional ulam, in which it is used more as an ingredient, such as in nasi ulam (ulam rice),{{cite web|url=http://peranakan.org.sg/index.php?option=com_content&task=view&id=24&Itemid=36|title=Nasi ulam|access-date=2009-05-07}} nasi kerabu (a type of bluish-coloured rice) and cooking with other vegetables. It also has its uses in Ayurvedic and traditional medicine, such as diabetes and high blood pressure.{{Citation needed|date=May 2009}}