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
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.
Recipe notes
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