This scallion salad is a popular dish to serve alongside Korean barbecue meats. The recipe involves soaking the scallions in an ice bath, which helps curl them as well as remove any bitterness. This is a quick, fresh, spicy side dish that can be added to lettuce wraps or eaten as is.
| Level: | Easy |
| Total: | 45 min |
| Active: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 3 bunches scallions, cut into 1/8-inch-thick julienne strips (about 3 cups)
- 3 Fresno chiles, thinly sliced
- 1 small onion, thinly sliced
- 1/3 cup fish sauce
- 1/3 cup sesame oil
- 3 tablespoons rice vinegar
- 2 tablespoons finely ground gochugaru (Korean red chile flakes)
- 1/4 cup toasted sesame seeds, roughly ground (see Cook’s Note)
Instructions
- Put the scallions in a large bowl and fill with ice and water. Let sit for 30 minutes.
- Drain and pat the scallions dry. Combine the scallions, Fresno chiles and onion in a large bowl.
- Whisk the fish sauce, sesame oil, rice vinegar and gochugaru in a medium bowl. Add to the scallion mixture and toss to combine. Right before serving, toss in the sesame seeds.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 186 |
| Total Fat | 16 g |
| Saturated Fat | 2 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 1269 mg |
Reviews
Can this be made ahead of time?