What vegetables do vegetable salads usually use?

Vegetable salad generally uses purple cabbage, cucumber, tomato, chicory, beet, colored pepper, cherry radish, lettuce, chicory, purple lettuce, onion, cucumber and other vegetables.

When making vegetable salad, you can add a proper amount of sweet whipped cream to the common egg yolk salad dressing, and the salad milk made from it is rich in flavor and sweeter. The variety and quantity of vegetables can be increased or decreased at will according to personal taste. At the same time, the raw materials of vegetable salad should be fresh vegetables, which should be cut and put on the plate. It should not be left for too long, otherwise it will affect its beauty and reduce the nutrition of vegetables.

Vegetable salad is a very nutritious and healthy diet, because it does not need heating, and it can keep the nutrition in vegetables from being destroyed or lost to the maximum extent.

Vegetable salad is not only green and healthy, but also fresh and refreshing. It can be cooked and eaten all year round.

Related examples

Cabbage: It can also be divided into ordinary cabbage and purple cabbage. Its taste is crisp, juicy and refreshing, and Japanese salads are used more.

American lettuce: that is, head lettuce, with crisp and juicy leaves and special fresh flavor, is almost a necessary vegetable for salad.

Roman lettuce: the petiole is crisp, the taste is juicy and slightly bitter. This is the basic ingredient for giant pandas to open salads.

Arugula: It tastes slightly bitter and spicy. Besides being commonly used to make salads, it can also be found in Italian dishes, such as hot soup, stewed meat and stewed rice.

Coriander: Although it is often only used as decoration, the aroma and taste of coriander are definitely worth being used as one of the main ingredients of salad.

Carrots: Raw carrots are sweet and crisp, and are usually cut into filaments or strips. In addition, small carrots are sweeter and suitable for cooking.

Corn: Corn has always been called longevity food, and it is rich in protein, fat, vitamins, trace elements and cellulose. Moreover, the unique yellow color of corn can make salad more colorful and look more appetizing. Blanch corn, thresh and cook.

Tomatoes: Tomatoes are sweet, sour and juicy, and they are one of the most suitable vegetables to eat raw. Red can also enrich the overall color of salad. Maigu Bian Xiao suggested that tomatoes should be washed and soaked in salt water for 3 minutes, and then sliced and washed directly.

Cucumber: Cucumber is crisp and sweet, which makes salad more delicious and rich in vitamin C. After washing, peel and slice it, which can be used as bottom and edge. Delicious and beautiful.

Potatoes: Cooked potatoes are often diced or pressed into paste, because the starch content is high, which makes salads feel full more easily. It needs to be washed, peeled, cooked and cut into small pieces.

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