Restaurants›TAO Uptown›Tao Temple Salad Recipe

Tao Temple Salad Recipe

Inspired by TAO Uptown
Time15m
Serves2

Mixed Greens, Edamame, Water Chestnuts, Cucumber

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Ingredients

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Salad Base

Crunch & Aromatics

Dressing

Method

Salad Base

1

Prepare greens

Rinse mixed salad greens under cold water and spin or pat dry thoroughly. Place 6 cups of dry greens into a large salad bowl and set aside.

2

Prepare edamame

If using frozen edamame, blanch in boiling water for 2–3 minutes until bright green and tender, then drain and rinse under cold water to stop cooking. If using pre-cooked shelled edamame, drain and use as-is. Measure 1 cup and add to the bowl with greens.

3

Prepare water chestnuts

Drain 3 ounces canned water chestnuts well and pat dry with a paper towel. Slice if they are whole; add to the salad bowl.

4

Prepare cucumber

Peel if desired, halve lengthwise and thinly slice on the bias or dice to yield 1 cup. Add cucumber to the bowl with the other salad base ingredients.

Crunch & Aromatics

5

Trim the root end from 2 green onions and thinly slice on a sharp diagonal; separate white and green parts. Add both to the salad for bite and color. If using cilantro, chop and add now. Finish by sprinkling 1 tablespoon toasted sesame seeds over the assembled salad ingredients.

Dressing

6

Make dressing

In a small bowl or jar, combine 2 tsp soy sauce, 2 tsp rice vinegar, 1 tsp toasted sesame oil, 1 tsp neutral oil, 1 tsp honey (or agave), 1 tsp grated fresh ginger, 1 minced garlic clove, 1 tsp fresh lime juice, and (optional) 1 tsp red pepper flakes. Add a pinch of salt and black pepper. Whisk or shake vigorously until honey is dissolved and the dressing is emulsified.

7

Taste and adjust: if too salty, add 1–2 tsp water or more rice vinegar; if too tart, add a little more honey. Dressing should be bright, slightly sweet, and savory with a subtle sesame aroma.

Assembly & Finish

8

Just before serving, pour the dressing over the salad (start with about 2–3 tablespoons, reserving any extra). Gently toss the salad with tongs until the greens, edamame, water chestnuts, and cucumber are evenly coated.

9

Transfer to a serving platter or individual bowls. Sprinkle additional toasted sesame seeds and a few extra sliced green onion greens on top for garnish. Serve immediately so the greens remain crisp.