TT National | Scallion Salad with Soy-Ginger Vinaigrette 


| Recipes | Kaitlyn Goalen

We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.


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We asked four pioneering Korean-American chefs to collaborate on one recipe. The result: Korean Pancakes with Coca-Cola-Braised Tongue, Pickled Jalapeños & Scallion Salad in a Soy-Ginger Vinaigrette.

Below is the fifth component, created by Hooni Kim of Danji. See the next step here.

Scallion Salad with Soy-Ginger Vinaigrette

Yield: 4 servings

  • 8 scallions, ends trimmed and thinly sliced on a bias

    2 tablespoons soy sauce

    1 tablespoon mirin rice wine

    1 tablespoon rice vinegar

    1 teaspoon toasted sesame oil

    ½-inch piece fresh ginger, peeled (use the edge of a teaspoon to scrape off the skin) and grated


1. In a medium bowl, place the sliced scallions. Cover with cold water and set aside for 10 minutes. Drain through a colander and place the scallions in the middle of a kitchen towel. Wring out the water, unwrap the towel and transfer the scallions to a few sheets of paper towels. Air dry for 30 minutes.

2. In a medium bowl, whisk together the soy sauce, mirin, rice vinegar, sesame oil and ginger. Stir in the scallions and serve.

See the Complete Recipe
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