Vegetable salad often appears on dining tables in the summer. But over time, the taste of tomatoes, cucumbers, cabbage, radishes and peppers gets bored, I want variety. This can be done with condiments and spices.
You can add black and red peppers, parsley, dill, basil, ground bay leaf, rosemary, oregano and thyme to any vegetable salad. And if you put pieces of feta cheese and spices (basil, oregano and black pepper) with vegetables, you get a delicious Greek salad.
For boiled vegetable salads, choose coriander, cumin, nutmeg, parsley, garlic, or allspice. And for dishes with fresh cabbage, ginger, dill, red pepper, celery and marjoram are perfect.
Not everyone likes the taste of spinach, because of this it is bypassed and not added to salads. But spices will help fix this: nutmeg, fennel, black pepper, citrus zest and basil. And ginger goes well with tomatoes. This combination is especially relevant for those who are losing weight.
Turmeric can also be added to fresh vegetables. This seasoning is a powerful antioxidant and is rich in iodine, iron, phosphorus, potassium and vitamins B and C. It goes well with cauliflower and peppers.
You can add cinnamon, black pepper, nutmeg, cardamom, and curry to radish salads. And for carrots, allspice, ginger, cloves, cumin, kalindzhi and asafoetida are ideal. Green pea lovers can add chili, ginger, shambhala and curry to the dish. The pumpkin salad will add an unusual aroma of cardamom, mint, chervil and kalindzhi.
