Scallion Slaw

asian side no-cook vegetarian quick & easy low cal low sodium korean healthy low cholesterol vegan green onion/scallion sesame oil bon appétit sugar conscious kidney friendly pescatarian paleo dairy free wheat/gluten-free peanut free tree nut free soy free no sugar added kosher

Kay Chun

Makes 8 servings

Source

Ingredients

2 bunches scallions

1 tablespoon distilled white vinegar

1 tablespoon toasted sesame oil

kosher salt

freshly ground black pepper

gochugaru (coarse Korean red pepper powder)

Method

Cut 2 bunches scallions into 3" lengths, then thinly slice lengthwise. Place in a bowl of ice water (to crisp). Just before serving, drain well, pat dry, and transfer to another bowl. Add 1 tablespoon distilled white vinegar and 1 tablespoon toasted sesame oil; toss to coat. Season with kosher salt, freshly ground black pepper, and gochugaru (coarse Korean red pepper powder).