How to prepare greens for salads: Fill a large bowl or the sink with warm water (a temperature between 105 to 115 F). If it’s warm to your wrist, then it’s good enough. Then soak the lettuces, cabbage, kale, herbs or other leafy greens. Soak for 5 to 10 minutes. Take out the salad greens and dry them using a salad spinner. Or shake the greens gently to remove the excess water. Cover the greens with a damp towel. Chill for 30 minutes till ready to mix in salad. (From Chef Douglas Katz, “Chef’s Secrets”, Quirk Books).
How to blanch greens or keep cooked green vegetables crisp and colorful: Put the vegetables in a large bowl of cold water. Leave the vegetables in the bowl of water for 30 minutes inside the freezer. In a large stockpot, boil water and add the chilled vegetables. Cook till vegetables are nearly done for about 5 minutes (time varies depending on the vegetable). You should try to have a crisp-tender texture. Return the cooked vegetables to the bowl of chilled water to stop the cooking process. (From Executive Chef Eric Torralba, "Chef's Secrets", Quirk Books).
Mix all salad dressing ingredients together in a medium-sized bowl: rice wine, ginger ale, chili sauce, honey, salt, pepper and sesame oil. Refrigerate till ready to use. Serve it with the salad, on the side. Or if preferred, lightly coat the greens with this dressing.
To assemble the salad: Pile the kale leaves at the bottom of a large salad bowl. Line the sides alternately with cucumber and tomato slices. Put the cabbage, carrots, broccoli and green peas mix in the middle. Top with raisins, olives and lastly the crispy noodles. Serve the dressing on the side. Cover and refrigerate till ready to serve.
Cook's comments: Sometimes I use those wonton strips which Chinese take-out restaurants give for free with our order.
Ingredient substitute: if kale is not available, use lettuce leaves instead. Feel free to add other vegetables you prefer or which are in season. In place of wonton strips, use croutons if more convenient.
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