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Any ideas for what to do with a TON of scallions?
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Any ideas for what to do with a TON of scallions?


Any ideas of what to do with a LOT of green onions?? I got a huge amount in my CSA box. The last time I got a bunch in my box I made a charred scallion pesto, scallion fried rice, through them in egg substitute and in a chimichurri. Does anyone have any recipes they would recommend?

by Gb_bud

43 Comments

  1. Cheapass2020

    Use it as garnish in your food . Give some of it to your neighbor.

  2. Holy_Shit_HeckHounds

    Leek and potato soup. They will go great alongside the leeks

  5. happyveggiechick

    I literally throw these in everything lol I loooove them in a regular ole lettuce salad. I recently made a shaved carrot salad with dill and basil and green onion. Some vinegar, sugar and spices, kind of pickled it all. Would be really good with thinly sliced cucumber too.

    I like slicing them kind of long and doing an Asian style tofu stir fry.

  8. sennkestra

    Ginger scallion oil! Basically just cooking oil, minced green onions, a smaller amount of minced ginger breifly fried to mix the flavors, then add a generous amount of salt, and maybe a splash of sesame oil. You can use it as a sauce or dip by itself, with fried tofu and rice for example, or us it instead of plain oil to add flavor to other recipes. It also tends to keep well in the fridge.

  10. This-Guy_Fawkes

    Like others have said pajeon (scallion pancakes) are great. You can also make scallion kimchi if you want to preserve some! When I make bulgogi style dinners at home we usually serve it with a scallion “salad” of sorts. It’s like scallions shredded into long ribbons, shocked in ice water so they curl a bit, add just a bit of toasted sesame oil, fresh cracked salt & pepper, or if you want a little splash of soy sauce and cracked pepper with toasted sesame oil. It’s a good compliment to sautéed “meat” with some rice.

  12. loud_veg

    I love frying up a ton of them with chickpeas for curry.

  13. lostandmisplaced50

    My mother used to make a Indian style side dish of potatoes and scallions. Just sauté the white part with cumin, once a little soft add some garlic and cubed potatoes. Next add some spices – coriander powder, Garam masala, red chili powder, amchur( dry mango powder or anything else to add some sourness), salt etc. Add chopped green parts of the scallion and let it cook covered for a bit and then uncover to evaporate the excess liquids.

  14. 2L84AGOODname

    I add it to so much! Anything that has a cooked onion in it will be a good option. Also anything “Asian” inspired too. Scallion pancakes are a personal favorite.

  16. djingrain

    I’ve been using them to make a lot of green goddess dressing for salads, it goes great with garlic and basil and your flavors (i actually use jarred garlic for this specifically because it’s milder and the liquid ratios work out perfectly, it’s one of a handful of cases where it’s better)

  18. Foxexmachina

    It’s a one-week quantity for someone living in Asia lol

  22. nukajefe

    I would like to thank this entire thread for teaching me about scallion oil. Wtf I didn’t know I could have this in my life

  23. ConstellationMark

    Could also sub for onions in anything that calls for sautéed onions

  24. FrostedCherry729

    You’re gonna love eating soy noodle stir fries! I love chopping up a bunch And adding some garlic. I love the taste of alliums.

  27. Chalky_Pockets

    Bake a potato and fry some of your scallions in olive oil and black pepper and pour over the potato when it’s done.

  28. GrowlingAtTheWorld

    Use the tops, plant the bottoms.

    Perfect for use in nacho, taco, and burritos

  29. mielcheveux2

    Scallion pancakes! I made ahead and keep in my fridge for when I want them! probably not very traditional but makes a great breakfast wrap

  30. Jumajuce

    Fold the greens into paper towels for a day or two then dry them in the oven on low heat until they’re brittle and powder in a coffee/spice grinder.

    Thinly chop the whites and put them in the oil next time you heat up a pan.

  32. poppy-flower

    Hot tip: they freeze well so you can decide later if needed. I alway have them in my freezer, you can toss a handful in at the end of cooking and they defrost immediately and taste delicious

  42. shelbyyalexandra

    I looove spanikopita pasta with green onions on top instead of regular onions. Use your favorite noodles with vegan follow your heart Parmesan and feta, butter, dried dill and drained frozen spinach! Mix all together and top with lemon and green onions. Soooo delicious!

  43. witchywoman713

    They go great in miso soup. I like to do a big batch for the week with lots of tofu, scallions, seaweed, bean sprouts and mushrooms.

    They can also be dried so you can rehydrate them for recipes or add them to soups or sauces.

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