Scallions, often called green onions or spring onions, are young bulb less onions. Scallions have a mild onion flavor and can be used raw or cooked. They are common in Asian cooking, salads, and dips. While the white part is often discarded, the whole vegetable is edible, just slice off the bottom roots.
Store unwashed and loosely wrapped in a plastic bag. To keep scallions fresh longer, separate the white and green parts. Use the green part first, the white will keep longer.
Rinse carefully and mince for topping salads, stir fries, soups, and stews. Try leaving scallions whole and grilling or roasting for a unique dish. cut in one inch pieces for adding to cooked dishes, blend into dips and spreads. Use the white lower portion as you would a regular onion.
Roasted Potatoes with Scallions
Mizuna Quinoa Salad with Lemon Scallion Vinaigrette
Grilled Scallion & Steak Salad
Swiss Chard Rolls with Lemon Caper Yogurt Sauce
Ginger Scallion Stir-fry with Tofu
Ginger Scallion Stir-fry with Pork
Sesame Noodles with Grilled Eggplant
Scallion Salad with Sesame Dressing
Stir-fried Radish and Kohlrabi
Spicy Napa Cabbage slaw with Cilantro Dressing