Restaurants›TAO Downtown Restaurant›Tao Temple Salad Recipe

Tao Temple Salad Recipe

Inspired by TAO Downtown Restaurant
Time20m
Serves4

Mixed Greens, Edamame, Water Chestnuts, Cucumber

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Ingredients

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Salad

Dressing

Method

Salad

1

Prepare the greens

Wash and dry the mixed salad greens thoroughly using a salad spinner or paper towels. Transfer to a large mixing bowl and refrigerate until ready to assemble.

2

Cook and cool edamame (if using frozen)

If using frozen edamame, bring a small pot of lightly salted water to a boil. Add edamame and cook 3–4 minutes until tender. Drain and rinse under cold water to stop cooking. Drain well and pat dry.

3

Prepare water chestnuts

If water chestnuts are whole, drain the can, then slice into thin rounds. Pat dry on a paper towel to remove excess liquid.

4

Slice cucumber

Trim the cucumber ends. For a clean presentation, halve lengthwise and thinly slice on the diagonal into 1/8- to 1/4-inch slices. If cucumber is very seedy, scoop seeds out before slicing.

5

Slice scallions and herbs

Trim and thinly slice the scallions on the bias. Roughly chop cilantro leaves if using. Set aside.

6

Combine the salad components: add the drained edamame, sliced water chestnuts, cucumber slices, scallions, and cilantro to the bowl with the mixed greens. Toss gently to distribute ingredients evenly, but do not dress yet.

7

Add crunchy element: just before serving, sprinkle toasted sesame seeds and the crispy wonton strips or toasted chopped almonds over the salad for texture.

Dressing

8

Make the dressing

In a small bowl or jar, combine soy sauce, rice vinegar, neutral oil, sesame oil, honey (or maple syrup), lime juice, grated ginger, minced garlic, red pepper flakes (if using), salt, and black pepper. Whisk vigorously or shake in a sealed jar until the honey is fully dissolved and the dressing is emulsified.

9

Taste and adjust

Taste the dressing and adjust balance as needed: add a little more honey for sweetness, more lime or vinegar for acidity, or more soy sauce for saltiness. The final flavor should be bright, slightly sweet, and savory with a hint of sesame.

10

Dress the salad: just before serving, drizzle about half of the dressing over the salad and toss gently to coat. Serve any remaining dressing on the side for guests to add more if desired.