Temple Salad Recipe

Name: TAO Downtown Restaurants Temple Salad Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 6 cups mixed Asian greens (mizuna, baby bok choy, tatsoi, baby spinach); 1 cup shredded napa cabbage; 1 cup thinly sliced cucumber (half-moons); 1 cup matchstick-carrot; 3 tbsp thinly sliced scallions (white + green parts); 1 tbs fresh cilantro leaves (optional); 2 tsp toasted sesame seeds (white or mixed); 2 tbsp crushed roasted peanuts or toasted cashews (optional); 3 tbsp low-sodium soy sauce; 2 tbsp rice vinegar; 2 tbsp neutral oil (grapeseed or vegetable); 1 tsp sesame oil (toasted); 1 tsp honey or agave syrup; 1 tbsp fresh lime juice; 1 tsp grated fresh ginger; 1 tsp minced garlic; 1 pinch red pepper flakes (optional); 1 tsp black pepper

Inspired by TAO Downtown Restaurant

Time20m

Serves4

asian greens, soy vinaigrette

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Ingredients

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Salad

6 cups mixed Asian greens (mizuna, baby bok choy, tatsoi, baby spinach)

1 cup shredded napa cabbage

1 cup thinly sliced cucumber (half-moons)

1 cup matchstick-carrot

3 tbsp thinly sliced scallions (white + green parts)

1 tbs fresh cilantro leaves (optional)

2 tsp toasted sesame seeds (white or mixed)

2 tbsp crushed roasted peanuts or toasted cashews (optional)

Soy Vinaigrette

3 tbsp low-sodium soy sauce

2 tbsp Rice vinegar

2 tbsp neutral oil (grapeseed or vegetable)

1 tsp sesame oil (toasted)

1 tsp honey or agave syrup

1 tbsp Fresh lime juice

1 tsp grated fresh ginger

1 tsp minced garlic

1 pinch red pepper flakes (optional)

1 tsp black pepper

Method

Salad

Prepare vegetables

Wash and spin-dry the mixed Asian greens thoroughly. Trim and thinly slice the baby bok choy stems if present. Shred the napa cabbage into fine strips. Peel (if needed) and julienne or matchstick the carrot. Slice the cucumber into thin half-moons. Slice the scallions thin on the bias and pick any cilantro leaves if using.

Combine salad components

In a large mixing bowl, add the mixed greens, shredded napa cabbage, cucumber, carrots, and scallions. Gently toss to combine, taking care not to bruise delicate leaves.

Finish salad

Just before serving, sprinkle the toasted sesame seeds and crushed roasted peanuts or cashews over the salad. If using cilantro, scatter leaves over the top.

Soy Vinaigrette

Make the dressing

In a small bowl or jar, combine the soy sauce, rice vinegar, neutral oil, sesame oil, honey (or agave), and fresh lime juice. Add grated ginger, minced garlic, red pepper flakes (if using), and black pepper. Whisk briskly or shake in a lidded jar until the dressing is emulsified and slightly thickened. Taste and adjust: add a little more honey for sweetness, more lime for acidity, or a splash more oil to mellow the soy.

Dress the salad

Pour about half of the dressing over the salad and toss gently to coat. Taste and add more dressing if desired — the goal is a light, even coating so greens remain lively. Reserve any extra dressing for service (keeps refrigerated up to 3 days).

Plating & Service

Divide the dressed salad among 4 small plates (or serve family-style). Garnish each portion with an additional sprinkle of toasted sesame seeds and crushed nuts for texture. Serve immediately so the greens stay crisp.