Azerbaijani cuisine

Choban salad (shepherd salad)

A fresh salad of tomato, cucumber, onion and herbs, found on almost every table.

With care: in a safer version

Choban salad (shepherd salad) — Azerbaijani cuisine. Photograph of the dish.

Ingredients

tomato
cucumber
onion
coriander
basil
parsley
oil or pomegranate juice
salt

How it is prepared

The vegetables and herbs are chopped, dressed with salt and oil and served at once.

Food safety with low immunity

Wash raw vegetables and herbs well under running water. During neutropenia some teams advise avoiding raw salads and herbs — ask about your own rules.
When there are lots of herbs, wash them well and cook them in the dish; during neutropenia it is wise to skip a raw herb garnish.

How to prepare it during treatment

Raw vegetables and herbs are on many teams’ restricted lists during neutropenia — ask about your own rules. If allowed: wash the vegetables well under running water, peel the cucumber and tomato, leave out the herbs, and make and eat it straight away. An alternative is a salad of grilled tomatoes and peppers.

Your diet during treatment is agreed with your doctor. Sample 7-day menu for the treatment period →

Storage

Make it fresh, keep it chilled and eat it the same day. Do not leave it out on the table.

Reheating

Eaten cold — not reheated. That is why freshness and the fridge matter.

Symptoms it may suit

Taste changes. Aromatic spices, herbs or a little sourness can help when food tastes bland or metallic (if there are no mouth sores).
Constipation. Fibre (pulses, vegetables, grains) may help with constipation — together with enough fluids.

These are general observations: what suits you can change from day to day.

Treatment phases

Before treatmentmay suit
During a coursemay suit
Low counts (neutropenia)Only in the safer version and if your team agreesmay suit
Between coursesmay suit
After treatmentmay suit

Phase notes are general. During low counts, follow only your care team’s food rules.

If you have other conditions

Stomach and gut. Can be acidic from tomato, lemon or vinegar; keep this in mind with reflux, gastritis or mouth sores.
Stomach and gut. High in fibre. With bowel inflammation, diarrhoea or after bowel surgery, discuss suitability with your team.
Kidney disease. Can be a source of potassium (tomato, potato, pulses, dried fruit). With kidney disease, discuss potassium limits with your team.

Nutrition (per 100 g)

Nutrition figures from a reliable source have not been added for this dish yet.

More from this cuisine

Azerbaijan: food database → · Country page →

Sources

Centers for Disease Control and Prevention (CDC). Safer Food Choices for People With Weakened Immune Systems
FoodSafety.gov (U.S. HHS). Cook to a Safe Minimum Internal Temperature
USDA Food Safety and Inspection Service. Leftovers and Food Safety
U.S. Food and Drug Administration (FDA). Food Safety for Older Adults and People with Cancer, Diabetes, HIV/AIDS, Organ Transplants, and Autoimmune Diseases
Food Standards Agency (UK). Chilling
World Health Organization (WHO). Five keys to safer food manual
Memorial Sloan Kettering Cancer Center. Food Safety During Cancer Treatment
National Cancer Institute (NCI). Eating Hints: Before, during, and after Cancer Treatment
BMJ Supportive & Palliative Care, 2019. Neutropenic diets to prevent cancer infections: updated systematic review and meta-analysis
U.S. Department of Agriculture (USDA). FoodData Central — Food and Nutrient Database for Dietary Studies (FNDDS)

Medical disclaimerThis information is for educational purposes only and does not replace medical advice.

Open the interactive site →