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Scallion Slaw

3.8

(1)

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Ingredients

Makes 8 servings

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)

  1. 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).

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Reviews (1)

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  • A tasty addition to the bibimbap, but slicing the scallions to matchstick widths is labor intensive.

    • mrkevin

    • Gurnee, IL

    • 5/5/2016

Tags Slaw Salad Korean East Asian Asian Scallion Onion Root Vegetable Vegetable Side Dinner Lunch Vegan Vegetarian Gluten Free Dairy Free 5 Ingredients or Fewer No-Cook Bon Appétit

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