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Scallions
Also known as green onions or spring onions, they are a staple of Asian recipes and add a mild onion flavor with crisp texture and bright color to sauteed dishes.
Flavor & Preparation
Scallions are the perfect way to add both onion flavors and bright color into your dishes. More mild than their mature onion counter parts, scallions (also called Spring Onions) are ready to eat after just a brief sauté, or raw in marinated salads.
Remove the roots and outer layer from the stalk, then chop to desired dimensions. A fine slice is best for raw salads, but larger pieces do well in sautés. The white portion carries more flavor punch, so consider chopping this portion more finely compared to the greens.
Scallions cook down quickly, so add them towards the end of cooking if you want to maintain their pleasant texture.
Health Benefits
One serving contains a whopping 25% of your daily Vitamin C
A fantastic source of Vitamin K, supporting healthy blood and bones
Our Favorite Recipes
Pan-Fried Pork Chops
Scallions and broccoli bring a fresh and modern touch to pork chops in Food52’s Taiwanese-inspired recipe
Kohlrabi Summer Slaw
Scallions punch up the flavor on this spicy summer slaw, sure to impress at your next picnic!
If you like scallions…
You’ll probably also like chives and garlic scapes.