Spicy and Zesty Chives and Onion Salad with Wasabi Soy Dressing
A Refreshing Side Dish! Fresh Chives and Onions Tossed in a Zesty Wasabi Soy Dressing
After making eel soup, I had a good amount of chives left. I considered making pancakes with them and the fresh onions, but decided on a refreshing salad instead, perfect to accompany grilled meats. Instead of chili powder, I used wasabi for a unique kick. This vibrant salad offers a delightful balance of savory, tangy, and a hint of spicy-sweetness, making it an excellent palate cleanser for rich dishes.
Salad Ingredients- 1 small fresh onion
- 1 handful of trimmed chives
- 6 Tbsp soy sauce
- 3 Tbsp vinegar
- 1.5 Tbsp plum extract (maesilcheong)
- 1.5 tsp wasabi paste
- 3/4 cup kelp and anchovy broth (dashima myeolchi yuksu)
Cooking Instructions
Step 1
First, prepare the small fresh onion. Peel it, wash it thoroughly under running water, and then slice it into the thinnest possible strips (julienne). Slicing them thinly will help them absorb the dressing better and contribute to a more pleasant texture.
Step 2
Next, prepare about a handful of trimmed chives (approximately 1 bunch). Rinse them lightly under cold water and pat them dry. Cut the chives into lengths similar to the julienned onions. Cutting them to a manageable size will make the salad easier to eat.
Step 3
Now, let’s make the delicious dressing. In a large bowl, combine 6 tablespoons of soy sauce, 3 tablespoons of vinegar, 1.5 tablespoons of sweet plum extract (maesilcheong), and 1.5 teaspoons of zesty wasabi paste. Add 3/4 cup (about 150ml) of kelp and anchovy broth for depth of flavor. Whisk everything together thoroughly with a whisk or spoon until the wasabi is fully incorporated and there are no lumps, creating a smooth dressing.
Step 4
Add the thinly sliced onions to the prepared dressing. Gently toss the onions to coat them evenly with the dressing. Marinating the onions first helps to slightly mellow their sharp bite and allows them to begin softening.
Step 5
After the onions have had a moment to soak in the dressing, add the prepared chives. Toss everything together gently until the chives and onions are well coated with the dressing. While it’s delicious to eat immediately, allowing the salad to rest for a short while will help the chives and onions wilt slightly, developing a softer texture and a deeper flavor. Let it sit for about 5 minutes, then gently flip the salad from top to bottom and let it rest for another 5 minutes. This resting period ensures that both the chives and onions absorb the flavors of the dressing thoroughly, resulting in a more flavorful and enjoyable dish.
