As the days grow longer and warmer, our cravings naturally shift towards lighter, fresher foods. This Spring Green Onion Salad is the perfect answer to that call! It’s a vibrant celebration of the season's first vegetables, combining the satisfying crunch of cabbage, the peppery bite of radishes, and the mild sharpness of green onions. Dressed in a simple yet elegant vinaigrette of lemon juice and olive oil, this salad is not only delicious but also incredibly easy to prepare. It's a versatile dish that works beautifully as a refreshing side or a standalone light lunch, bringing a burst of color and vitamins to your table.
Spring green onion salad.
Ingredients for Spring Green Onion Salad
- 50 g green onions (scallions)
- 150 g white cabbage or early cabbage
- 50 g fresh cucumbers
- 50 g red radishes
- a few sprigs of parsley
- 1/2 lemon
- 15 g extra virgin olive oil
- black and white sesame seeds
- paprika, black and red pepper
- sea salt
How to Make Spring Green Onion Salad
Rubbing the vegetables with salt to soften them and release the cabbage juice.
Slicing fresh cucumbers into thin rounds.
Adding sliced radish to the cabbage and cucumbers.
Thinly shred the white cabbage. Finely chop the parsley or cilantro. To the shredded cabbage, add one or two tablespoons of the chopped herbs and coarse sea salt to taste. At this stage, you can add all the salt you plan to use in the salad. Massage the vegetables with the salt to soften them and help the cabbage release its juice.
Slice the fresh cucumbers thinly. Add the sliced cucumbers to the cabbage.
Slice the red radishes thinly. Using a mandoline slicer will make the radish slices almost transparent, which tastes better. Add the sliced radishes to the cabbage and cucumbers.
Adding the chopped onion to the other ingredients.
Mixing two tablespoons of lemon juice and extra virgin olive oil.
Pouring the dressing over the vegetables.
Thoroughly wash the green onion stalks. If the onions are from a garden that isn’t treated with pesticides, you might find onion fly larvae. I recommend slicing the stalks lengthwise and rinsing them under a strong stream of cold water. Store-bought or greenhouse onions are usually clean. Add the chopped onion to the other ingredients.
Now, let’s make the dressing. Squeeze and strain the juice from half a lemon through a sieve. Mix two tablespoons of lemon juice with extra virgin olive oil. Add half a teaspoon of sweet ground paprika, and a pinch each of black and red pepper. Add 2 teaspoons of black sesame seeds. Mix the dressing well; no need to add more salt.
Pour the dressing over the vegetables.
Tossing the salad well to combine the juices and seasonings.
Arranging the spring salad in a mound in a salad bowl.
Making a garnish from green onion.
Toss the salad well, so the juices and seasonings mix and infuse the vegetables. Each piece will be coated in the delicious olive oil, lemon juice, and aromatic spices.
Mound the spring salad in a salad bowl.
To make a garnish, slice a few green onion stalks lengthwise into long, thin strips, about two millimeters wide. Fill a bowl with ice-cold water, you can even add a few ice cubes. Drop the onion strips into the cold water and wait a few minutes for them to curl into rings.
Serve the salad immediately. Bon appétit!
Garnish the spring salad with the onion rings. Sprinkle with paprika, pepper, and white sesame seeds. Serve the salad immediately.
There you have it—a bowl full of spring's finest! This Green Onion Salad is more than just a recipe; it's a way to embrace the fresh energy of the season. The simple, clean flavors allow the quality of the vegetables to shine through. For a special touch, don't skip the curled green onion garnish—it adds a professional look that's sure to impress. Serve this salad immediately to enjoy its maximum crunchiness alongside grilled fish, chicken, or simply with a slice of hearty bread. We hope this vibrant dish brings a taste of sunshine to your kitchen. Enjoy every crisp and zesty bite!
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