Question: What are some common raw vegetables used in salad?
About the article "Salad", section "Vegetable salad".

Candidate passages:
Vegetables other than greens may be used in a salad.
Common raw vegetables used in a salad include cucumbers, peppers, tomatoes, onions, spring onions, red onions, carrots, celery, and radishes.
Other ingredients, such as mushrooms, avocado, olives, hard boiled egg, artichoke hearts, heart of palm, roasted red bell peppers, green beans, croutons, cheeses, meat (e.g.
bacon, chicken), or seafood (e.g.
tuna, shrimp), are sometimes added to salads.
Lalab or lalap is a Sundanese raw vegetable salad served with "sambal terasi".
It originated from West Java, Indonesia.
Originally, it was made from any available edible young leaves and raw vegetables known by Sundanese since ancient times.
Today, though, most "lalab" consists of sliced cabbage, cucumbers, lettuce, green beans, yardlong beans, tomatoes, "leunca", lemon basil, spinach, water spinach, cassava leaves, papaya leaves, chayote, and small, green eggplant.
Sometimes, other exotic vegetables also are used, such as green, stinky "petai" and "jengkol" bean.
Although most "lalab" vegetables are only washed in cold water and served raw, some boiled, steamed and fried variations are also available; for example, "petai" green beans can be served either raw or fried, while "labu siam" (chayote), water spinach and cassava leaves are usually served boiled.
The dressing for this salad usually is "sambal terasi" served directly from the stone mortar as a spicy dipping sauce for these assorted raw vegetables.
Today, "lalab" is popular throughout Indonesia.
It is usually served as vegetable side dish next to the main course, such as "ayam goreng" (fried chicken), "ayam bakar" (grilled chicken), "pepes", "pecel lele" (fried catfish), fried gourami, and many other "ikan goreng" (fried fish) or "ikan bakar" (grilled fish). 
Chicken salad is any salad that comprises chicken as a main ingredient.
Other common ingredients may include mayonnaise, hard-boiled egg, celery, onion, pepper, pickles and a variety of mustards.
In the United States, "chicken salad" refers to either any salad with chicken, or a specific mixed salad consisting primarily of chopped chicken meat and a binder, such as mayonnaise or salad dressing.
Like tuna salad and egg salad, it may be served on top of lettuce, tomato, avocado, or some combination of these.
It may also be used for sandwiches.
Typically it is made with leftover or canned chicken.
It may also refer to a garden salad with fried, grilled, or roasted chicken (usually cut up) on top.
In Europe and Asia the salad may be complemented by any number of dressings, or indeed no dressing at all, and the salad constituents can vary from traditional leaves and vegetables, to pastas, couscous, noodles or rice. 
A number of leaf vegetables are widely used in Indonesian cuisine, such as "kangkung", spinach, "genjer", "melinjo", papaya and cassava leaves.
These are often sauteed with garlic.
Spinach and corn are used in simple clear watery vegetable soup "sayur bayam bening" flavoured with "temu kunci", garlic and shallot.
Other vegetables like "labu air" (calabash), "labu siam" (chayote), "kelor", "kacang panjang" (yardlong bean), "terung" (eggplant), "gambas" and "belustru", are cut and used in stir fries, curries and soups like "sayur asem", "sayur lodeh" or "laksa".
"Sayur sop" is cabbage, cauliflower, potato, carrot, with macaroni spiced with black pepper, garlic and shallot in chicken or beef broth.
The similar mixed vegetables are also stir fried as "cap cai", a popular dish of the Chinese Indonesian cuisine.
Vegetables like "kecipir" (winged bean), tomato, "mentimun" (cucumber) and the small variety of "peria" (bitter melon) are commonly eaten raw, like in "lalab".
The large bitter melon variety is usually boiled.
"kecombrang" and papaya flower buds are a common Indonesian vegetable.
"Urap" is seasoned and spiced shredded coconut meat mixed together with vegetables, "asinan betawi" are preserved vegetables.
"Gado-gado" and "pecel" are a salad of boiled vegetables dressed in a peanut-based spicy sauce, while "karedok" is its raw version. 
Types of salads.
Green salad.
The "green salad" or "garden salad" is most often composed of leafy vegetables such as lettuce varieties, spinach, or rocket (arugula).
Due to their low caloric density, green salads are considered a common diet food.
The salad leaves may be cut or torn into bite-sized fragments and tossed together (called a "tossed salad"), or may be placed in a predetermined arrangement (a "composed salad").