Spicy Scallion And Onion Salad Recipes

SPICY SCALLION AND ONION SALAD

Spicy Scallion and Onion Salad image

Toss together just before serving to prevent wilting.

Provided by Jiyeon Lee

Yield 4 servings

Number Of Ingredients 7

Ingredients

1/4 medium white onion, thinly sliced
1 bunch scallions, julienned
1 tablespoon gochugaru (Korean red pepper powder)
1 tablespoon sugar
1 teaspoon kosher salt, plus more
1/2 teaspoon freshly ground black pepper, plus more
1 teaspoon distilled white vinegar

Steps:

Place onion and scallions in a medium bowl of cold water. Chill until scallions curl, at least 20 minutes.
Meanwhile, whisk gochugaru, sugar, 1 teaspoon salt, 1/2 teaspoon pepper, and 1 tablespoon water in a medium bowl. Let sit, whisking occasionally, until sugar is dissolved and sauce looks shiny, about 10 minutes.
Drain onion and scallions and spin in a salad spinner or pat dry. Transfer to bowl with gochugaru sauce. Add vinegar and toss to coat; season with salt and pepper.
Do ahead: Onion and scallions can be soaked 1 day ahead. Keep chilled.

SPICY CILANTRO-SCALLION SALAD

Spicy Cilantro-Scallion Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 20m

Number Of Ingredients 0

Ingredients

Steps:

Quarter the white parts of 4 scallions lengthwise; thinly slice the green parts. Soak the scallion whites in cold water, 15 minutes; drain. Whisk 2 tablespoons rice vinegar, 1 minced garlic clove, 1 teaspoon each sesame oil, chili oil and kosher salt, and 1/2 teaspoon sugar. Toss with the scallions (white and green parts), 2 bunches cilantro (leaves and tender stems), 1 thinly sliced serrano chile and 1 english cucumber (cut into thin strips).

SPICY ORANGE SALAD WITH GREEN ONIONS

Spicy Orange Salad with Green Onions image

Categories Salad Onion No-Cook Orange Spring Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 5

Ingredients

5 blood oranges or navel oranges
2 green onions, chopped
3 tablespoons chopped fresh parsley
1/2 teaspoon dried crushed red pepper
1 1/2 tablespoons extra-virgin olive oil

Steps:

Using small sharp knife, cut off peel, and white pith from oranges. Cut oranges into 1/4-inch pieces. Transfer to large bowl. Add green onions, parsley, and crushed red pepper; toss to combine. Season salad to taste with salt and pepper. Drizzle with oil and serve.

SCALLION SALAD WITH SESAME

Scallion Salad With Sesame image

Scallion salad, known as pa muchim or pajeori, is one of the mainstays of Korean barbecue. Serve this easy, crisp side with grilled pork belly.

Provided by Susan Kim

Time 15m

Yield Makes about 2 cups

Number Of Ingredients 6

Ingredients

1 bunch scallions, cut into 4"-long pieces, very thinly sliced lengthwise
2 tsp. gochugaru (coarse Korean red pepper powder)
2 tsp. toasted sesame oil
2 tsp. toasted sesame seeds
2 tsp. unseasoned rice vinegar
Kosher salt

Steps:

Place 1 bunch scallions, cut into 4"-long pieces, very thinly sliced lengthwise, in a medium bowl of ice water and soak at least 10 minutes and up to 1 hour. Drain and pat dry with paper towels.
Transfer scallions to a clean medium bowl. Add 2 tsp. gochugaru (coarse Korean red pepper powder), 2 tsp. toasted sesame oil, and 2 tsp. toasted sesame seeds and toss gently to combine.
Just before serving, drizzle in 2 tsp. unseasoned rice vinegar and season with kosher salt; toss to combine. Do ahead: Scallion salad (without vinegar and salt) can be made 1 hour ahead. Cover and chill.

SPICY SPRING ONION SALAD

Spicy spring onion salad image

This sharp side salad of spring and red onions finished with Korean chilli flakes and toasted sesame oil is perfect with barbecued dishes

Provided by Judy Joo

Categories Buffet, Side dish

Time 20m

Yield Serves 2-4 as a side

Number Of Ingredients 4

Ingredients

4 spring onions , cut into long, thin strips
¼ small red onion , thinly sliced
½ tbsp toasted sesame oil
1 tsp gochugaru chilli flakes (see tip)

Steps:

Put the spring onions and onion in a large bowl of iced water and soak for at least 5 mins (or up to 2 hrs) in the fridge, until the spring onions curl up.
When ready to serve, drain well, spin in a salad spinner or pat dry, then transfer to a medium bowl. Add the sesame oil, gochugaru and a pinch of salt, then toss to coat. Serve immediately.

Nutrition Facts : Calories 45 calories, Fat 3 grams fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein

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Place onion and scallions in a medium bowl of cold water. Chill until scallions curl, at least 20 minutes.
Meanwhile, whisk gochugaru, sugar, 1 tsp. salt, ½ tsp. pepper, and 1 Tbsp. water in a medium bowl. Let sit, whisking occasionally, until sugar is dissolved and sauce looks shiny, about 10 minutes.
Drain onion and scallions and spin in a salad spinner or pat dry. Transfer to bowl with gochugaru sauce. Add vinegar and toss to coat; season with salt and pepper.

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