Green onions, otherwise known as scallions, have a nice sweet, crisp, and mild flavor compared to their bulbous cousins the onion, which have a stronger and spicier flavor when eaten raw, and they are also in the same family as chives, leeks, and shallots.
You can eat green onions raw, add them as a garnish, or cook with them in various recipes, like m&#; hành, ph&#; gà, Vietnamese pork chops, and mì khô xá xíu. Since there are so many different ways of eating and incorporating green onions in food, there are also many different ways of cutting and preparing them.
Green onions actually consist of two different sections. The white bulbous portion has a similar taste to onions as they are a bit stronger in flavor, and the darker green section has a sweet and milder flavor that make it great for garnishes.
When you are choosing green onions at the store, make sure to choose ones with firm stalks, bright green ends, and no wilted or damaged outer leaves.
Circular cuts give you small or long ring-like shapes of green onions. This type of shape is typically used in many different recipes from soups to fried foods to sauteed foods: mi&#;n gà (small pieces), d&#;u s&#;t cà chua (small pieces), gà xào s&#; &#;t (long pieces), bò lúc l&#;c (long pieces), and bún riêu (long pieces).
If your recipe calls for circular cuts, line your green onions horizontally again and cut thin or thick slices perpendicular to the green onions. The motion of your hand when you make these cuts should be small circular motions
Some recipes call for diagonal cuts for green onions and this is mostly for preference since this is a more decorative cut. For example, you can add green onions at a bias cut when you make garlic noodles. You can typically interchange circular cuts with bias cuts for green onions, but make sure to check your recipe first.
I like to cut about two or three lines of green onions and line my knife perpendicularly with the green onions. Then, I move my knife to make a 45 degree angle. Cut the green onions in a diagonal and this should make angled cuts.
Shredded or curled cuts are long or short strips of green onions that are thin and slightly curled. You can typically find in recipes like Korean salads, toppings, stir fries, and more.
Growing up my mom used a shredder to cut long and thin strips of green onions. If you don&#;t have a shredder at home, you can also use your knife to cut long and thin strips of green onions. Position the green ends in a vertical line on your cutting board, and make a slight diagonal angle when you cut long, thin strips.
Some recipes require your to mince green onions for an additional topping, for example M&#; Hành and Vietnamese pork chops. Follow the same steps as you would on circular thin cuts and afterwards, use your knife to further chop the green onions into finer pieces.
If you have leftover uncut green onions, you can keep them in the fridge in the vegetable drawer. They should last about a week without molding. However, you can keep them for longer than a week, wrap them in a damp paper towel and place them in a ziplock bag; this should make them last an additional week.
You can also freeze green onions in your freezer, however, I would recommend cutting them down first and only using them in stews or roasted recipes because freezing changes their texture after they defrost. Green onions can last for a couple months.
It&#;s worth mentioning that you shouldn&#;t throw away the rooted bulb when you use green onions. You can regrow green onions and make more! All you need to do is save the white roots that you cut off and leave them root side down in a cup of water near a window for a couple of days and grow your own green onions.
For detailed instructions on how to regrow green onions, follow my post here.
Green onions and chives are part of the same family, but they are different types of herbs. Chives are thinner and hollow, and they also typically are used as raw garnish. To learn more about chives vs. green onions vs. scallions, read my post about it here.
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1. Using a sharp knife (or scallion cutter), cut green and white onion parts julienne-style (vertically) in long thin 4-5" strips. 2. Immerse cut onions in bowl of ice water for 10-15 minutes until curled. 3. Drain and pat dry, or spin dry in salad spinner. 4. Use right away or wrap in paper towel, insert in plastic bag, and refrigerate for 2-3 days. Use onion curls as a garnish, on sandwiches or tacos, in salads, or in rice and noodle bowls.
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Use easy green onion curls as a garnish, on sandwiches and tacos, in salads, or in rice and noodle bowls.
Skip the photo tutorial - Jump straight to the recipe
It only takes minutes to make a fun garnish with green onions by cutting them into thin shreds, soaking the shreds in ice water, and watching them magically curl. These thin shreds can be scattered on lots of foods to brighten their flavor and appearance. Try adding onion curls for a flavor boost to sandwiches, tacos, salads, rice, noodles, and so much more! These can be prepped ahead and kept in the fridge. Here's how easy it is.
Step 1. Trim off the root ends of the green onions. (They're also called scallions and spring onions.)
Step 2. Use a very sharp knife or a scallion cutter (pictured below) to cut the onions lengthwise, julienne-style into very thin shreds that are 3-5 inches long.
View my handy-dandy scallion cutter on Amazon. This inexpensive tool makes it fast and easy to cut long thin shreds of green onions.
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Step 3. Place the onion shreds in a bowl and add enough ice water to completely immerse the onions. You will see the shreds curl within 10-15 minutes. Once they've curled, drain the water. Pat them dry with a towel, or use a salad spinner to remove any excess water.
Step 4. Use the scallion curls right away, or wrap them in a paper towel, place them in a plastic bag or container, and keep them in the refrigerator. They should be good for 2-3 days.
For another fun garnish idea, check out my instructions for:
Easy Carrot Curls
Make it a Yummy day!
Monica
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Green Onion Curls
By Monica
Ingredients
Directions
1. Using a sharp knife (or scallion cutter), cut green and white onion parts julienne-style (vertically) in long thin 4-5" strips.
2. Immerse cut onions in bowl of ice water for 10-15 minutes until curled.
3. Drain and pat dry, or spin dry in salad spinner.
4. Use right away or wrap in paper towel, insert in plastic bag, and refrigerate for 2-3 days.
Use onion curls as a garnish, on sandwiches or tacos, in salads, or in rice and noodle bowls.
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