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Spicy Scallion Salad

Scott Phillips

Yield: Yields 3/4 cup

Servings: 6

This salad is best dressed just before serving so the scallions retain their crunch.


  • 8 medium scallions, both white and green parts, cut into very thin 5-inch-long strips
  • 1 Tbs. Asian sesame oil
  • 2 tsp. gochugaru (Korean red chile flakes) or crushed red pepper flakes
  • Pinch kosher salt

Nutritional Information

  • Calories (kcal) : 30
  • Fat Calories (kcal): 20
  • Fat (g): 2.5
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 1
  • Cholesterol (mg): 0
  • Sodium (mg): 15
  • Carbohydrates (g): 2
  • Fiber (g): 1
  • Protein (g): 0


  • Put the scallion strips in a large bowl of ice water and soak in the refrigerator for at least 5 minutes and up to 2 hours; they will curl up. When ready to serve, drain well and transfer to a medium bowl. Add the remaining ingredients, mix, and serve.


Rate or Review

Reviews (1 review)

  • User avater
    chinamoon | 07/22/2017

    Only ok. It was nice as part of the whole Korean BBQ menu but I probably would not make that again. It was good rolled up in a lettuce leaf with the chicken or beef, rice, and ssamjang.

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