Aromatic Green Onion Salad with Soy Sauce and Perilla Oil (Spring Season Special)
How to Make a Delicious Spring Green Onion Salad with Soy Sauce
When spring arrives, green onions are at their peak, offering a milder flavor with a natural sweetness that makes them incredibly versatile in cooking. This spring green onion salad is a true delicacy! Instead of using strong seasonings, we’ve lightly blanched the green onions in boiling water to retain their crispness and then dressed them with a simple yet flavorful mixture of soy sauce and perilla oil. While a gochujang-based dressing is also delicious, this version focuses on highlighting the pure, fresh taste of the green onions with minimal, savory notes. The delicate aroma of perilla oil, combined with the savory depth of soy sauce and fish sauce, creates a delightful harmony. The natural sweetness of the green onions and their satisfyingly crisp and slightly chewy texture are the true stars of this delightful salad.
Main Ingredients- 30-40 stalks Green Onions (Scallions)
- 1 Tbsp Fish Sauce
- 1 Tbsp Soy Sauce
- 2 Tbsp Perilla Oil (or Sesame Oil)
- 1 Tbsp Toasted Sesame Seeds
For Blanching Green Onions- 1 liter Water
- 1 Tbsp Coarse Salt
- 1 liter Water
- 1 Tbsp Coarse Salt
Cooking Instructions
Step 1
Begin by trimming the root ends of the green onions and removing any yellowing or wilted leaves. Wash them thoroughly under cold running water to ensure they are clean. If the root ends are particularly tough, you can trim them slightly.
Step 2
In a pot, bring 1 liter of water to a rolling boil. Add 1 tablespoon of coarse salt. Once the water is boiling vigorously, carefully add the prepared green onions. Blanch them for about 1 minute, just until they soften slightly and turn bright green. It’s important to gently turn the green onions so they blanch evenly. Be careful not to overcook them, as they can become mushy.
Step 3
Immediately remove the blanched green onions from the hot water and plunge them into a bowl of cold water. Rinse them thoroughly to stop the cooking process and preserve their crisp texture. Drain them well in a colander, ensuring as much water as possible is removed. Then, cut the green onions into bite-sized pieces, about 5-6 cm (2-2.5 inches) in length.
Step 4
Transfer the drained and cut green onions to a mixing bowl. Add 1 tablespoon of fish sauce, 1 tablespoon of soy sauce, 2 tablespoons of fragrant perilla oil, and 1 tablespoon of toasted sesame seeds. Gently toss everything together until the green onions are evenly coated with the dressing. Mix carefully to avoid bruising the green onions, ensuring a light and flavorful salad.
