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Salad

Oriental Green Salad

A salad of lettuce, Chinese cabbage, mung bean sprouts, bamboo shoots, carrots, celery, broccoli, dressed with soy sauce, rice vinegar, water, garlic, and ginger.

From the Recipes Wiki (Fandom) · 21 ingredients
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Why it works: Bamboo shoots and broccoli share more aroma than cooks usually use. They rank in the top 5% of all ingredient pairs, and 21 recipes mention both. Both carry nonanal, which smells fat, citrus. The science ↓

The recipe

Ingredients

Contains: soy (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Prepare

  1. Combine all vegetables in a large bowl. Toss to mix. Set aside.

  2. Combine all dressing ingredients in a blender or small jar. Process briefly or shake well to combine ingredients.

Assemble and serve

  1. Pour over salad and toss to coat.

  2. Serve at once.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Bamboo shoots + broccolitop 5% of all pairs
    Aroma overlapstrong
    Mentioned together21 recipes

    Shared aroma: nonanal (fat, citrus).

  2. Carrot + celerytop 1% of all pairs
    Aroma overlapstrong
    Mentioned together10,172 recipes

    Shared aroma: myristicin (spice, warm).

  3. Cabbage + broccolitop 2% of all pairs
    Aroma overlapstrong
    Mentioned together171 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Lettuce + broccolitop 2% of all pairs
    Aroma overlapstrong
    Mentioned together181 recipes

    Shared aroma: nonanal (fat, citrus).

  5. Lettuce + cabbagetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together622 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Leaf lettuce
Forms the crisp, leafy base that gives the salad its bulk and light texture.
Chinese cabbage
Adds crunch and a mild sweetness that holds up under the dressing.
Mung bean sprouts
Contribute crisp, juicy texture and fresh bite to the salad.
Bamboo shoots
Provide a firm, crunchy texture that stays crisp against the dressing.
Rice vinegar
Adds bright acidity that balances the saltiness of the soy sauce.

The step that matters

Pour over salad and toss to coat. Dressing added too early or too heavily wilts delicate leaves and sprouts and makes the salad soggy. Tossing just before serving keeps the vegetables crisp.

Flavor stand-ins for the mung bean

How well each one fits the dish's main ingredients (lettuce, cabbage, bamboo shoots, carrot, celery, broccoli, sauce):

  1. Beansbetter flavor fit
  2. Sesamebetter flavor fit
  3. Peasbetter flavor fit
  4. Mung beanthe original

Fit is the average pairing score against lettuce, cabbage, bamboo shoots, carrot, celery, broccoli, sauce. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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