Salad oil, commonly known as salad oil, is a refined edible oil extracted from pressed oil and can be used for raw food. It is named because it is especially suitable for western-style "salad" cold dishes.

Salad oil is light yellow, clear and transparent, odorless and good in taste. When used for cooking, it does not bubble and smoke less, and it can remain clear and transparent after being refrigerated at 0℃ for 5.5 hours (except peanut salad oil). In addition to cooking and frying oil, it is mainly used as salad oil for cold meals and margarine. Salad oil is generally made of high-quality oil, processed into crude oil, and then degummed, deacidified, decolored, deodorized, dewaxed and de-esterified to become the finished product. The packaging container of salad oil shall be special, clean, dry and sealed, which shall meet the requirements of food hygiene and safety, and shall not be mixed with other edible oils, non-edible oils and mineral oils. The shelf life is generally 6 months. At present, there are soybean salad oil, rapeseed salad oil, sunflower seed salad oil and rice bran salad oil on the market.

All the supermarkets have them.