Savory Seasoned Scallion and Seaweed Salad: An Addictive Side Dish
Make a Flavorful and Simple Scallion and Seaweed Side Dish!
Our family’s popular side dish that makes you keep reaching for more.
Ingredients- 1 bunch scallions (trimmed and washed)
- 2-3 sheets of dried seaweed (unseasoned roasted seaweed)
Seasoning- 1 Tbsp fish sauce
- 1 Tbsp soy sauce
- 1/2 Tbsp sugar
- 1 Tbsp minced garlic
- 3/4 Tbsp sesame oil
- 2 pinches black pepper
- Sesame seeds to taste
- 1 Tbsp fish sauce
- 1 Tbsp soy sauce
- 1/2 Tbsp sugar
- 1 Tbsp minced garlic
- 3/4 Tbsp sesame oil
- 2 pinches black pepper
- Sesame seeds to taste
Cooking Instructions
Step 1
Prepare the scallions. If using pre-trimmed scallions, it saves time. Wash them thoroughly under running water to remove any dirt or debris. Trim any wilted or discolored leaves.
Step 2
Prepare the boiling water for blanching. Fill a pot with plenty of water and add a pinch of salt. Salting the water helps the scallions maintain their vibrant green color. Bring the water to a rolling boil over high heat.
Step 3
Blanch the scallions. Carefully immerse the root ends of the scallions into the boiling water for just 15 seconds. Be careful not to over-blanch, as they can become too soft.
Step 4
Add the remaining scallions to the boiling water and blanch for an additional 1 to 2 minutes. The goal is to slightly wilt them while retaining a crisp texture.
Step 5
Drain the blanched scallions and rinse them under cold running water. This shocking process helps to stop the cooking, preserve their bright green color, and enhance their crispness.
Step 6
Squeeze out excess water. Gather the cooled scallions and gently squeeze them firmly by hand to remove as much water as possible. Excess water can dilute the seasoning.
Step 7
Cut the scallions into bite-sized pieces. Cutting them to about the length of your pinky finger (approximately 2 inches) makes them easy to eat and visually appealing.
Step 8
Prepare the dressing. In a bowl, combine the fish sauce, soy sauce, sugar, minced garlic, sesame oil, and black pepper. Stir well with a spoon until the sugar is dissolved and all ingredients are well incorporated.
Step 9
Mix the scallions with the dressing. Add the cut scallions to the prepared dressing. Gently toss and mix with your hands, ensuring the dressing coats each strand evenly. Avoid mixing too vigorously to prevent a raw flavor.
Step 10
Prepare the seaweed. Use unseasoned roasted seaweed sheets. Kimchi-style seaweed or plain roasted seaweed works well. Lightly toast the seaweed sheets in a dry pan over medium heat until they become crisp. Watch carefully to prevent burning.
Step 11
Crumble the toasted seaweed and add sesame seeds. Crumble the crisp seaweed into small pieces using your hands or by placing it in a plastic bag and crushing it. Add the crumbled seaweed to the bowl with the scallion salad. Sprinkle generously with sesame seeds for added flavor and texture.
Step 12
Serve and enjoy. Gently mix everything together one last time to ensure the seaweed and scallions are evenly coated. Your delicious seasoned scallion and seaweed salad is ready to be enjoyed with a bowl of warm rice!
