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Cold Tossed Salad

What is Cold Tossed Salad?

Cold tossed salad is a dish preparation method where main ingredients are mixed with auxiliary ingredients by tossing or stirring.

Forms of Cold Tossed Salad

Cold tossed salad can be prepared with ingredients and seasonings spatially mixed together. Cold tossed salad can also be prepared with ingredients and seasonings spatially separated; in this case, the seasonings are referred to as dipping sauce.

Why Prepare Cold Tossed Salad?

  • Some cold tossed dishes do not require heat sources.
  • Some cold tossed preparations reduce the need for washing pots (no washing or just rinsing is sufficient).
  • Cold tossing helps preserve the texture and state of ingredients, particularly noticeable with vegetables and raw meats.

Purpose of Cold Tossed Salad

  • The purpose of cold tossed salad is to add flavor to bland or flavorless ingredients, such as chicken wings.

Ingredients for Cold Tossed Salad

Includes but is not limited to:

  • Main ingredients
  • Auxiliary ingredients
  • Marinades
  • Seasonings

Precautions

  • Food safety should be prioritized when preparing cold tossed dishes. Do not prepare cold tossed dishes with ingredients if their safety is uncertain. If an ingredient is confirmed to be unsafe, do not use it for cold tossing.
  • To maximize surface area contact for better flavor absorption, it is recommended to slice, chop, crush, or mince the ingredients.
  • Cold tossed dishes place certain demands on the digestive system. Only consume them if you are confident they will not cause gastrointestinal distress.
  • This document was written during the COVID-19 pandemic. For peace of mind, it is recommended to heat all ingredients above 100°C for at least 15 seconds. To ensure safety, it is advisable to avoid cold tossed dishes altogether.

Utensils

Any container can be used, ranging from ceramic jars to food-grade plastic bags.

Precautions

  • To prevent ingredients from splashing out during mixing, it is advisable to use a rigid container with a volume at least twice that of the ingredients.
  • To ensure food safety, transfer ingredients from plastic bags or plastic bowls to ceramic or metal containers as soon as possible after marinating.
  • To ensure food safety, handle raw ingredients and auxiliary ingredients on a clean cutting board.

Procedure

Processing Leafy Vegetable Main Ingredients (Optional) (Select one or more options)

Examples: Cabbage, lettuce, napa cabbage heart, onion, etc.

  • Tear the ingredients into 4cm x 4cm pieces.
  • Cut the ingredients into 0.5cm long strips.
  • Trim unused parts and use the leaves whole.
  • Blanch the processed ingredients.

Precautions

For some ingredients, peeling is not necessary. You can simply make a cut along the axis and then slice perpendicularly across the axis. If you are confident in your knife skills, you can slice directly perpendicular to the axis.

Processing Cubic/Chunky Vegetable Main Ingredients (Optional) (Select one or more options)

Examples: Potato, water chestnut, cucumber, etc.

  • Cut the ingredients into strips with a 0.5cm x 0.5cm cross-section.
  • Cut the ingredients into 4cm x 4cm slices with a thickness of less than 0.5cm.
  • Crush the ingredients using the flat side of a knife or by pressing them (especially suitable for cucumbers).
  • Use the ingredients as is (especially suitable for ingredients that are already small chunks).
  • Blanch the processed ingredients.

Precautions

When crushing ingredients, splashing may occur. It is recommended to wrap them in a food-grade plastic bag before crushing.

Processing of Chunky Fungi-based Staples (Optional Process) (Select one or more options)

Use cases: Various mushrooms, wood ear mushrooms, etc.

  • Soak the ingredients until rehydrated
  • Cut the ingredients into strips with a 0.5cm x 0.5cm cross-section
  • Slice the ingredients into 4cm x 4cm pieces with a thickness of less than 0.5cm
  • Use the ingredients directly (suitable for ingredients that are already small pieces)
  • Blanch the processed ingredients

Precautions

Ensure the safety of all fungi strictly. One lie on the board and it's all over.

Processing of Chunky Meat-based Staples (Optional Process) (Select one or more options)

Use cases: Fish, jellyfish heads, cooked pork, cooked poultry, etc.

  • Cook the ingredients by steaming, boiling, roasting, or frying
  • Soak the ingredients in cold water for a short time (suitable for seafood)
  • Shred the ingredients into meat strips
  • Slice the ingredients into thin slices (suitable for cooked pork)
  • Cut the ingredients into strips with a 0.8cm x 0.8cm cross-section
  • Tear or chop the ingredients into large chunks by part (suitable for whole cooked poultry)

Precautions

  • Pork and poultry must be fully cooked with no exceptions; they must be completely cooked and show no signs of blood or raw juices.
  • Some beef, fish, and seafood can be consumed raw after confirming safety.

"I reckon this works too" Ingredient Processing (Avoid selecting this process if possible) (Required selection)

Use cases: Noodles, rice, fruits, tender leaves, etc.

  • Confirm the safety of the ingredients
  • Process the ingredients into an edible state
  • Process the ingredients into a mixable state

Precautions

  • Confirm the safety of the ingredients. You can crush a small amount of the ingredient, apply it to your upper arm for 30 minutes to test for allergic reactions, and discard it if any abnormalities occur.
  • Most leaves and grasses contain components that cause discomfort, even after cooking. Please confirm safety.
  • Most grains are difficult to digest before cooking and may negatively affect the stomach and intestines.

Side Ingredient Processing (Optional Process) (Select one or more options)

Use cases: Bird's eye chili, garlic cloves, ginger, dried chili, etc.

  • Remove the stem of the bird's eye chili, wash it, cut off the 0.5cm stem end, then mince or cut into segments
  • Crush the garlic cloves, peel them, cut off the 0.5cm stem end, then mince or cut into segments
  • Peel the ginger, then mince, julienne, or slice it
  • Crush the dried chili
  • Place the prepared ingredients into a small bowl or a container to be used for mixing
  • Add various powders, seasonings, or marinades to the container and mix well

Precautions

  • The types, processing, and methods of side ingredients are extremely broad. Do not limit your thinking, but verify carefully, use moderate amounts, and always prioritize safety.

Mixing Ingredients (Optional Process) (Select one or more options)

  • Squeeze out excess moisture from high-water-content meat ingredients and drain
  • Place high-water-content vegetable ingredients in a container, add approximately 200g of ingredients to 5g of salt, mix well, let stand for 5 minutes, and then drain
  • Add the main ingredients and seasonings to the mixing container
  • Wash chopsticks, spoons, or hands, then mix the ingredients
  • Seal the container and shake thoroughly to combine
  • Tilt the container at an angle that prevents spillage and rotate it around its axis

Precautions

  • High-water-content ingredients may release too much moisture upon mixing, diluting the seasoning
  • If the mixture appears too dry or unevenly mixed, add boiled water in small increments; if unsure, 15mL at a time is recommended
  • Some ingredients with high water absorption rates are not recommended for mixing, as this may result in an overly strong flavor after marination

Serving (This step is mandatory)

  • Consume the mixed ingredients directly
  • Dip unmixed main ingredients into the sauce before consuming
  • Combine the ingredients and sauce with a staple food before consuming