Spicy Spring Onion Salad Recipes

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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

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

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

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.

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