There are too many vegetables suitable for salad. The key is to match them according to your own preferences. The basic collocation is some leafy vegetables (such as spinach, lettuce, etc.), plus some crisp and refreshing vegetables (such as carrots, cucumbers, etc.), and then choose some vegetables, such as tomatoes, onions, sweet peppers, etc., in combination with your taste preferences and color matching.

Generally speaking, in the selection of vegetables, the first-class vegetables suitable for salad during fat reduction are asparagus, cabbage, mushroom, spinach, broccoli, celery, sweet pepper, carrot, onion and bean sprouts. The secondary choices are tofu, cabbage, cauliflower, cucumber, tomato, lettuce, white radish and so on.

Do you want the vegetables in the vegetable salad hot?

It depends. Some vegetables, such as cucumbers and tomatoes, can be eaten raw directly. However, broccoli, spinach and other vegetables should not be eaten raw. They should be boiled and cooked in advance.