Scallion Salad Recipe
Scallion salad is Korean-styled salad with scallions tossed in vinegary salad dressing. The salad dressing has rice vinegar and sugar to perfectly balance the seasoning spices and the flavors in the salad. The cilantro and chili in the salad give it a spicy and an earthy lift. It's a perfect Thanksgiving salad to have with heavy holiday meal.
Equipment
- Bowl
- Spatula
- Spoon
- Knife
Ingredients
- 1 bunch Scallions
- 1 Red Chili
- 1 cup Cilantro leaves (with tender stems)
- Sesame Seeds (toasted)
- 1 Tablespoon Rice Vinegar (Unseasoned)
- 2 teaspoons Sesame Oil (toasted)
- Pinch of Sugar
- Kosher Salt (to taste)
- Freshly Ground Black Pepper
Instructions
- Separate the green parts from the white parts of the scallions. Slice white parts lengthwise into thin strips about 1-inch in length. Slice the green scallions using a knife placed at an angle of 45 degrees.
- Toss the scallions with rice vinegar, sugar, pepper and a pinch of salt in a bowl. Keep it aside to rest for about 10 minutes.
- Add sliced chili, cilantro, sesame oil, and scallion greens to the bowl containing seasoned scallion whites. Add salt and pepper and toss the salad mixture to combine. Add toasted sesame seeds on top and serve.
Nutrition
Calories: 26kcal | Carbohydrates: 2g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 4mg | Potassium: 74mg | Fiber: 1g | Sugar: 1g | Vitamin A: 437IU | Vitamin C: 18mg | Calcium: 9mg | Iron: 1mg
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