Scallions are a fresh and flavorful ingredient used in a variety of dishes around the world, from soups and stir-fries to salads and garnishes. These onions have a mild flavor and a crisp texture that makes them perfect for adding a zesty kick and a vibrant pop of color to any dish. One of the key aspects of using scallions in cooking is knowing how to cut green onions properly. So today, we will go over three different ways on how to cut green onions: dicing, slicing, and julienning, and what kind of recipes take to the different shapes best.
Before we dive into the cutting techniques, let’s talk about the difference between three similar-looking onions types you’ll find in most grocery stores (depending on the time of year). Scallions, green onions, and spring onions are all members of the onion family, but they differ in their growing cycle and their cooking uses.
Scallions vs. Green Onions vs. Spring Onions
- Scallions: an onion that is harvested when the veggie is still very young, before the white bulb has formed. They have long, green leaves and a small white bulb, and their flavor is mild and sweet. Scallions are commonly used in Asian cuisine, particularly in stir-fries, salads, and soups.
- Green onions: a slightly more mature version of scallions. They are harvested after the plant has formed a slightly larger bulb, but they are still relatively small and have a milder flavor than mature regular onions. Green onions are also commonly used in salads and stir-fries, as well as in Mexican and Latin American cuisine.
- Spring onions: the most mature of the three onions, they have a larger white bulb and a stronger flavor than scallions or green onions. They are harvested in the spring (hence the name) and are commonly used in soups, stews, and grilled dishes.
So scallions are the youngest of the three, with a mild and sweet flavor. Green onions are slightly more mature with a milder flavor. And spring onions are the most mature with a stronger flavor. Veggie facts are fun!
Finally, when shopping for scallions at the grocery store or farmers market, look for onions with firm, bright green stalks and a small, white bulb. Avoid scallions that are wilted, slimy or have brown spots. When you get them home, store your bunch of green onions in a glass of cold water in the refrigerator. Stored this way, your scallions should keep for at least 1 week.
Once you have selected your scallions, and your scallion recipe, it’s time to start cutting. I have three go-to cuts for scallions, whole green onions and spring onions. Here’s all the details!
Dicing Scallions
Diced scallions are small, evenly sized pieces of scallion that are often used in sauces, and dips. Here’s how to dice scallions:
- Trim the root end: Lay the scallion on a cutting board and trim off the root end.
- Cut the white and green parts: Cut off the dark green tops of the scallion and set them aside. Then, slice the remaining white and light green parts of the scallion in half lengthwise.
- Dice the scallions: Gather the sliced white and light green parts of the scallions into a pile, then chop them into small pieces that are evenly-sized.
Recipes perfect for diced scallions:
Fresh Scallion Ginger Sauce Recipe
Grilled Mexican Street Corn Casserole
Perfectly Seasoned Grilled Haddock
Slicing Scallions
The second method for cutting scallions is slicing. Traditional sliced scallions are small, round discs of scallion that are often used in stir-fries, salads and soups. Potato salads, scallion pancakes are two popular dishes that use these circular cuts to incorporate mild onion flavor. Here’s how to slice scallions:
- Trim the root end: Lay the scallion on a cutting board and trim off the root end.
- Cut the white and light green parts: Cut off the dark green tops of the scallion and set them aside. Then, slice the remaining white and light green parts of the scallion into thin rounds. Often a recipe will call for using white part of the onion in the cooking and garnishing with the green part of the onion. For this reason, I usually slice these parts separately.
- Cut the green part of the onion: slice the green part of the onion into thin rounds. This can be done on a slight diagonal angle, or straight down.
Recipes perfect for sliced onions:
Sweet & Spicy Korean Tofu Bowl
Spinach & Feta Eggs in Croissant Nest
Sliced Scallion Hairs – I have a bonus cut for you today! It’s a little bit fancy and fun. Sliced scallion “hairs” are wispy, thin strips of green onions cut on an extreme bias that work beautifully for garnish.
- Trim the root end: Lay the scallion on a cutting board and trim off the root end.
- Separate the white and light green parts: Cut off the light green and white part of the green onion and set aside.
- Cut the green part of the onion: holding a sharp knife almost parallel with the stalk of green onions, slice the onion tops into long, very thin slices. These extreme bias cuts are perfect as a final touch on soups, sauces or entrees.
Recipes perfect for scallion “hairs”:
Julienning Scallions
Julienned scallions are long, thin strips of scallion that are often used as ingredients in, or garnishes for, stir-fries or vegetable pancakes. Here’s how to julienne scallions:
- Trim the root end: Lay the scallion on a cutting board and trim off the root end.
- Cut the white and green parts: Cut off the dark green tops of the scallion and set them aside. Then, slice the remaining white and light green parts of the scallion in half lengthwise.
- Cut the scallions into matchsticks: Lay each half of the scallion flat on the cutting board, then slice it into long, thin strips. Stack the strips on top of each other, then slice them into matchsticks.
My favorite recipes for julienned scallions:
Asian Fish with Ginger and Soy
Korean Vegetable Pancakes with Shrimp
Singapore Noodles (Shrimp Mei Fun)
Final Tips for Cutting Scallions, Green Onions & Spring Onions
- Use a sharp knife: A sharp chef’s knife makes clean cuts and prevents the scallions from crushing or bruising.
- Keep your fingers out of the way: The best way to prevent accidents is to make sure to keep your fingers clear from the blade of the knife when cutting scallions.
- Use a steady hand: Take your time when cutting scallions and use a steady hand to ensure uniform pieces.
- Use the right size pieces: Make sure to cut the scallions into the appropriate size pieces for your dish. Diced scallions work well in soups and stews, while sliced and julienned scallions are great for stir-fries and other dishes.
- Use the entire onion: Don’t waste the green part of the scallions! They are full of flavor and delicious in many dishes. Simply slice them thinly and add them to your dish as a garnish. I also save the wilted tops that I’ve cut off the scallion and keep them in a plastic bag in the freezer to add to homemade stock.
Store sliced scallions in an airtight container in the refrigerator for up to 5 days. To freeze, lay out cut scallions on a sheet pan covered in parchment. Ensure the onion pieces are in a single layer. Freeze until solid, then transfer to a freezer bag or freezer-safe container. Keep for up to 6 months.
What’s your go-to shape for cutting scallions? So many recipes benefit from the addition of green onions. Share your favorite way to use these tasty veggies in the comments below!