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Scallion Salad with Soy Vinaigrette

July 5, 2013

Scallion Salad at TableJULY 3rd, 2013 — Wanted to complement my baked pork buns with a fresh salad with Asian flavors. I wanted to do a chopped salad, something like a slaw, that’s easier to pick up and eat than a salad with big awkward leafy greens. I took inspiration from Korean cuisine this time. Chopped green onions (or scallions) lightly pickled and doused in chili powder often accommodates Korean barbecue.

So what did you do?
I chopped all my vegetables: 3 small bell peppers, 2 bunches of scallions, and about half a bag of raw kale.
(Why organic scallions? Scallions are pretty difficult to wash thoroughly given their shape.)

For the dressing: (this was honestly all eye-balled, by the way)
1/2 tbsp olive oil
3 tbsp low-sodium soy sauce
2 tbsp apple cider vinegar
1 1/2 tbsp honey

Toss with toasted sesame seeds and serve.

Scallion Salad (1)I really enjoyed this salad because the sharp taste of the scallions and the flavor of the soy sauce really embody the Asian palette, yet I like to think my salad avoided tasting like the hokey, gimmicky, sugary combination of “Thai” honey-peanut sauce and canned mandarin oranges.

Lessons learned?
The dressing made an awesome dipping sauce for the pork buns.

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