Vegan Korean Scallion Salad (Pa Muchim)
User Reviews
5.0
3 reviews
Excellent
Vegan Korean Scallion Salad (Pa Muchim)
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Wake up. You’ve been living in the world of bland salads for too long. If your salad prep is a gosh darned snooze fest, this Korean Scallion Salad is your crispy, spicy escape. Ready in 15 minutes, and you’ll want to eat it with everything. Rice, noodle bowls, or straight-up—don’t say I didn’t warn you.
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Ingredients
- 6 scallions wilted ends and roots discarded
- ½ teaspoon garlic finely minced
- 2 teaspoons toasted sesame oil
- 1 ½ teaspoons rice vinegar
- 1 teaspoon tamari
- 1 tablespoon brown sugar or coconut sugar
- 1 ½ teaspoon Gochugaru Korean chili flakes
- 2 teaspoons toasted sesame seeds
Instructions
- Thinly slice the scallions lengthwise into long, thin strips.
- Place the scallion strips in a bowl of ice water and let them soak for 10 minutes to reduce their sharpness. Drain well and pat dry with a clean towel.
- In a small bowl, whisk together the garlic, toasted sesame oil, rice vinegar, tamari, brown sugar, gochugaru, and toasted sesame seeds until the sugar dissolves.
- Add the scallions to a mixing bowl and pour the dressing over them. Toss gently to coat. Let the salad sit for at least a few minutes or up to 2 hours before serving.
Equipments used:
Notes
- 🔪 Shreddy Krueger
- Use an extra-sharp knife to cut the scallions into uniform, thin strips. Drying them first prevents slipping, making them easier and safer to slice.
- Use an extra-sharp knife to cut the scallions into uniform, thin strips. Drying them first prevents slipping, making them easier and safer to slice.
- 🧊 Ice Bucket Challenge
- Soak the sliced scallions in ice water for 10–15 minutes to mellow their sharpness and enhance their crispness for the perfect crunch.
- Soak the sliced scallions in ice water for 10–15 minutes to mellow their sharpness and enhance their crispness for the perfect crunch.
- 💫 You Spin Me Right Round
- 💫
- Pat the scallions completely dry before dressing them to avoid diluting the flavors or making the salad soggy. A small salad spinner also works well for this.
- Pat the scallions completely dry before dressing them to avoid diluting the flavors or making the salad soggy. A small salad spinner also works well for this.
Nutrition Information
Show Details
Calories
89kcal
(4%)
Carbohydrates
10g
(3%)
Protein
2g
(4%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
2g
Sodium
200mg
(8%)
Potassium
155mg
(4%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
804IU
(16%)
Vitamin C
7mg
(8%)
Calcium
58mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2cups
Amount Per Serving
Calories 89 kcal
% Daily Value*
| Calories | 89kcal | 4% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 200mg | 8% |
| Potassium | 155mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 804IU | 16% |
| Vitamin C | 7mg | 8% |
| Calcium | 58mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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