Scallion Salad

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  • Servings: 6 SERVINGS

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  • 1 large bunch scallions, white and green parts only, cut into 4-inch lengths
  • 2 tablespoons unseasoned rice vinegar
  • 2 teaspoons sugar
  • 1 tablespoon Asian sesame oil
  • 1/2 teaspoon coarsely ground Korean chile (gocho karu)
  • Large pinch of coarse salt

How to make this recipe

  1. Slice the scallions lengthwise into fine strips. Submerge the strips in a bowl of ice water until curled, about 1 hour. Just before serving, drain well and pat dry with paper towels. Transfer the scallions to a bowl and toss with the remaining ingredients.

Contributed By Published April 2000

492349 recipes/scallion-salad 2013-12-06T23:47:32+00:00 Anya von Bremzen barbecue-cookout|asian|korean|salads|side-dishes|6|basic-easy|make-ahead|no-cook|vegetarian april-2000,Anya von Bremzen,scallion salad,Korean salad,Korean barbecue,onion salad recipes,scallion-salad 492349

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