Thai salads come in varied combinations. Shrimps, prawns, chicken and beef are the commonly used meats. Papaya, tomatoes, mushrooms, mangosteens, pineapples, cucumbers, eggplants, cabbages and corn are the vegetables that usually go into the salads. Thai salads are garnished with fresh herbs such as spearmint, coriander, lemon grass or pandanus. The dressing is made by mixing lime juice, cooking oil, salt, sometimes sugar and some powdered dry spices.