Veggie Salad

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

1. Green beans + beanstop 1% of all pairs
   Smell alikestrong
   Cooked together36 recipes

   Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

2. Celery + carrottop 1% of all pairs
   Smell alikestrong
   Cooked together10,173 recipes

   Shared aroma: myristicin (spice, warm).

3. Tomato + beanstop 1% of all pairs
   Smell alikestrong
   Cooked together2,713 recipes

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

4. Celery + tomatotop 4% of all pairs
   Smell alikemoderate
   Cooked together3,377 recipes

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

5. Carrot + beanstop 4% of all pairs
   Smell alikestrong
   Cooked together1,443 recipes

   Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

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

What each ingredient does

Carrot

Adds crisp texture and a mild natural sweetness to the salad.

Celery

Adds a crisp, crunchy texture and fresh moisture.

Tomato

Adds juiciness and a gentle acidity that brightens the salad.

Walnuts

Adds crunch and a rich, nutty flavour that contrasts with the vegetables.

Green beans

Add crisp texture and bulk to the salad.

Swap the walnut

How well each one fits the dish's main ingredients (onion, celery, carrot, tomato, green beans, beans, pepper):

1. Lima beansfits better
2. Chickpeafits better
3. Lentilsfits better
4. Walnutthe original

Fit is the average pairing score against onion, celery, carrot, tomato, green beans, beans, pepper. Candidates are from the same food group and used in at least 100 recipes.