Salad oil is a kind of high-grade edible oil made of high-quality vegetable oil, which is processed into crude oil first, and then deacidified, impurity-removed, dephosphorized, decolored and deodorized. At present, the main salad oils on the market are soybean salad oil, rapeseed salad oil, rice bran salad oil, cottonseed salad oil, sunflower salad oil and peanut salad oil. Salad oil can be eaten raw, so it is named because it is especially suitable for making western-style "salad" cold salad.

Salad oil is light yellow, clear and transparent, odorless and good in taste. When used in cooking, it does not foam and smoke less, and can maintain the original color and taste of dishes. It can remain clear and transparent after being refrigerated at 0℃ for 5.5 hours. In addition to cooking and frying, it is mainly used as salad oil for cold meals, and can also be used as raw oil for margarine, shortening, mayonnaise and various seasoning oils. 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 oils, non-edible oils and mineral oils.

Salad oil has the effects of antioxidation, inhibiting the proliferation of cancer cells, improving immunity, reducing blood lipid and cholesterol, etc., which may prevent cardiovascular diseases to some extent and be beneficial to the development and growth of blood vessels and brain. In addition, salad oil does not contain carcinogens aflatoxin and cholesterol, which has a protective effect on the body.