Slicing Scallions Cleanly

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Slicing Scallions Cleanly

Scallions are a wonderfully versatile ingredient, but not always easy to prep cleanly. Here’s a simple trick to getting nice little pieces, without that “daisy chain” we all can get if we don’t get a perfect slice.

Unless a recipe instructs you otherwise, use the white and the green parts – just snip off the root, and the top 1 to 3 inches of green, whatever part doesn’t look so fresh and appealing. The rest is good to use, and adds color as well as flavor. Chopped scallions are a great garnish/topping for all kind of dishes from Asian to Mexican to your good old American dishes, like a potato salad.

And here are some recipes to use those scallions in!

Lemon and Scallion Chicken Stir Fry

Zoodle Salad with Scallion Vinaigrette

Hot Cheesy Scallion Kale Dip

Salmon Salad with Jalapeno Scallion Dressing

Herby Scallion Chicken

Tomato Scallion Rice

Pasta with Creamy Sundried Tomato and Scallion Sauce

Casserole of Shrimp and Hearts of Palm (Camarões com Palmito)

About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

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