01
Cucumber
7.5best for dressing1 cup : 1 cup
Crunchy swap for salads and snacking
7.5
bell pepper substitute
for dressing.
Dressings that use bell pepper — pureed for goddess-style emulsions, diced for chopped-salad vinaigrettes — sit at room temperature and coat leafy surfaces where cling matters more than chemistry. A 3:1 oil-acid emulsion wants dispersed pepper solids at 15-20% of weight to stabilize droplets under 40 microns. Taste-as-served is everything: aromatics bloom at 65-70°F, so chill below 50°F and the pepper reads flat and waxy against romaine.
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adjustment for dressing
Cucumber 1:1 cup pureed into dressing adds 96% water and dilutes the 3:1 oil-acid ratio — concentrate by salt-draining 20 minutes (1 tsp per cup) to pull 40ml water out. Blend with 0.1% xanthan to stabilize at 65°F serve temp; without it the dressing separates in 10 minutes on greens.
02
Peppers
10.0best for dressing1 tbsp : 3 tbsp
Any mild pepper variety works; match size and heat level to the recipe for consistent flavor
10.0
adjustment for dressing
Peppers 1 tbsp per 3 tbsp bell pepper — concentration triples heat and flavor in a room-temperature dressing where aromatics bloom freely at 65-70°F. Pick varieties under 1000 SHU; bloom in 2 tbsp oil 2 minutes at 150°F to infuse, then cool and whisk into the 3:1 base.
03
Pimento
10.0best for dressing2 tbsp : 3 tbsp
Sweet and mild red pepper; dice for stuffing, salads, or roasting just like bell pepper
10.0
adjustment for dressing
Pimento 2:3 tbsp blender-pureed adds color and 2.5% pectin that stabilizes a 3:1 oil-acid emulsion against cling on leafy surfaces. Drain jarred brine, keep 1 tbsp for seasoning. Droplet size stays under 40 microns if blended 45 seconds at medium-high; longer and heat breaks the emulsion.
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04
Banana Pepper
10.01 cup : 1 cup
Mild and sweet, slightly tangier flavor
10.0
adjustment for this dish
Banana Pepper 1:1 cup diced fine adds tang and 4.8 pH that lets you cut the dressing's added acid by 25%. Ring 2mm, fold in after emulsification; blending the pepper in the base drops oil droplet size too small and the dressing reads cloudy rather than clinging.
05
Carrots
10.01 cup : 1 cup
Dice small for similar sweetness and color
10.0
adjustment for this dish
Carrots 1:1 cup juiced (150g per 100ml) add 6% sugar and viscosity for a creamy-textured 3:1 emulsion — balances vinegar sharpness without dairy. Strain through 40-mesh to remove pulp that otherwise settles in 15 minutes. Serve at 65°F; colder and carrot aromatics mute under the oil film.
06
Celery
7.51 cup : 1 cup
Adds crunch, best in raw applications
7.5
adjustment for this dish
Celery 1:1 cup juiced gives a green-herbal dressing base — strain, whisk 3:1 with lemon juice (pH 2.5) and neutral oil. Celery's 85% water thins emulsion; add 0.1% xanthan or 1 tsp dijon per cup to hold droplet size under 40 microns against soft leaves like butter lettuce.
07
Tomatoes
7.51 cup : 1 cup
Different flavor but works in cooked dishes
7.5
adjustment for this dish
Tomatoes 1:1 cup blended into dressing contribute natural pectin that coats leaves at 20-micron droplet size. Peel and seed first; skins add 10% haze and unsightly flecks on pale greens. Whisk into 3:1 oil-acid at 65°F; above 75°F the pectin loosens and cling drops noticeably.
08
Onions
5.01 cup : 1 cup
(reverse of forward pair)
5.0
adjustment for this dish
Onions 1:1 cup grated and drained (pulp, not juice) sharpen a dressing's savory register — sulfur compounds bloom at 65°F serve temp and coat leaves aggressively. Soak grated onion 5 minutes in cold water, squeeze, fold in last; blender-pureeing emulsifies but releases too much propanethial-S-oxide.
09
Zucchini
2.51 cup : 1 cup
Mild flavor, works in stir-fries and fajitas
2.5
10
Broccoli
10.01 cup : 1 cup
Good in stir-fries, different texture
10.0
11
Tomatillos
7.51 cup : 1 cup
For bulk in salsas, add lime juice
7.5
12
Okra
6.71 cup : 1 cup
Adds color and mild flavor to stews
6.7