Skip to main content
Epicurious

Spicy Scallion and Onion Salad

By Jiyeon Lee

5.0

(1)

Image may contain Animal Seafood Food Sea Life Lobster Spaghetti Pasta Plant and Noodle
Spicy Scallion and Onion SaladGentl & Hyers

Toss together just before serving to prevent wilting.

Recipe information

  • Yield

    4 servings

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

Preparation

  1. Step 1

    Place onion and scallions in a medium bowl of cold water. Chill until scallions curl, at least 20 minutes.

    Step 2

    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.

    Step 3

    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.

    Step 4

    Do ahead: Onion and scallions can be soaked 1 day ahead. Keep chilled.

TagsSaladScallionOnionRoot VegetableVegetableLunchDinnerVeganVegetarianGluten FreeNut FreeDairy FreeMake AheadNo-CookEpicurious

See Related Recipes and Cooking Tips

Read More
Pickle Coleslaw
Creamy, vinegary, and with lots of fresh dill.
Ensalada Rusa (Pink Potato Salad)
This Caribbean classic, made with beets for a magenta hue, looks as striking as it tastes.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Crispy Oyster Mushroom Skewers With Bok Choy Salad
Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.
Fattoush Salad With Lemon-Sumac Dressing
Every salad should have pita chips.
Spicy Tinned Tuna Tostadas
Made with tinned fish and topped with mango and avocado, these vibrant tostadas won't break the bank.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Eggplant Roasted in Satay Sauce
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?