A bright and flavorful salad to eat on top of Korean-style barbecue. Wrap Korean Grilled chicken in a lettuce leaf, top with scallion salad and enjoy!
3–4 scallions (green onions), washed, ends trimmed
2 tsp. coarsely ground Korean chili powder (gochugaru)
2 tsp. sesame oil
2 tsp. cider vinegar
1 tsp. sugar
1 tsp. sesame seeds
Cut scallions in half to create 3–4-inch lengths. With a sharp knife, carefully julienne each length into thin matchsticks. Soak the scallions in very cold water for 10–15 minutes until they start to curl. Drain the scallions and place in a small bowl. Add the remaining ingredients one at a time just before serving and toss well.
Julie publishes Edible Ohio Valley with her family. After 15 years in the world of commercial photography, her lens is now focused on recording the sustainability movement in the Midwest. A graduate of UC’s College of Design, Architecture, Art, and Planning, she’s a partner and co-founder of The Fairview Agency, a multidisciplinary creative firm.