To cook with scallions, use the white and pale-green bulb for sauteing, frying and simmering, then save the tender green tops for a fresh, raw garnish. Both parts are edible raw or cooked, so nothing goes to waste. Below you will find a quick guide to prepping green onions plus 21 recipes that put them to work, from crispy scallion pancakes to garlicky noodles and comforting dips.
How to Choose and Use Scallions
The white and pale-green bulb of a scallion holds the sharpest, most onion-like flavor and stands up to heat, while the slender green tops are milder and best added raw or at the last minute. Choose bunches with firm, unbruised white ends and perky, bright-green leaves with no sliminess. To prep, trim the roots, peel off any wilted outer layer, then slice thin for garnish or on a bias for stir-fries. Use the whites for sauteing and simmering, and scatter the greens over the finished dish for color and a gentle crunch.
Jump to a category
Scallions Take Center Stage
In these recipes the humble scallion is the star, from oven-roasted spring onions to crispy, savory pancakes.
Baked Scallions with Za’atar and Olives
Whole scallions turn sweet and jammy in the oven, dressed with earthy za’atar and briny olives for a simple, showy side. It is proof that green onions deserve to be the main event and not just a garnish. Roast them in a single layer so they caramelize evenly instead of steaming.
Get the recipe
Spring Onion Soup
Silky and comforting, this creamy soup coaxes deep, mellow flavor out of a big bunch of spring onions. It is light enough for spring yet cozy enough to warm you up on a cool evening. Save a handful of thinly sliced green tops to scatter over each bowl for a fresh, sharp finish.
Get the recipe
Vegan Scallion Pancakes
These chewy, flaky flatbreads are laminated with oil and loads of chopped scallions, then pan-fried until blistered and golden. They are dangerously addictive straight from the pan. Rest the dough for at least thirty minutes before rolling so the gluten relaxes and the layers separate beautifully.
Get the recipe
Vegan Scallion Pancake Rolls
Flaky, layered scallion pancakes get rolled around crisp veggies for a fun, handheld twist on a takeout favorite. Every bite delivers toasty dough and bright green onion flavor. Roll them while the pancakes are still warm and pliable, then slice on a diagonal for neat, dippable pieces.
Get the recipe
Korean-Inspired Scallion and Kimchi Pancakes
Crispy at the edges and tangy in the middle, these savory pancakes pack sliced scallions and spicy kimchi into a golden, pan-fried batter. They come together fast and make a moreish snack or light meal. Serve them hot with a soy and vinegar dipping sauce, and cut into wedges so everyone can grab a piece while they are still crisp.
Get the recipe
Vegan Cream Cheese & Scallion Wontons
These crunchy little parcels hide a creamy filling of dairy-free cream cheese flecked with fresh scallions, all wrapped in golden, crisp wonton skins. They are the ultimate party snack and disappear in minutes. Seal each wonton with a dab of water along the edges so they stay closed and do not leak while frying.
Get the recipe
Green Onions in Asian Noodles, Rice and Stir-Fries
Scallions are the finishing touch that makes these noodle, rice and stir-fry dishes taste vibrant and restaurant-worthy.
Vegan Stir-Fry with “Chicken” and Noodles
Springy noodles, plant-based “chicken” and plenty of green onion come together in a glossy, savory stir-fry that beats takeout on a busy night. Everything cooks in one pan in minutes. Add the sliced scallions in two stages, some early for depth and a fresh handful at the end for a bright, crunchy lift.
Get the recipe
Vegan Garlic Noodles
Buttery, garlicky and gloriously slurpable, these noodles lean on a generous shower of scallions to cut through the rich sauce. They are ready in the time it takes to boil pasta. Toss the noodles while everything is piping hot so the sauce clings to every strand instead of pooling at the bottom.
Get the recipe
Vegan Mapo Tofu
This bold, numbing-spicy classic simmers silken tofu in a savory chili-bean sauce, finished with a flurry of fresh scallions. It is deeply satisfying spooned over steamed rice. Stir the green onions in off the heat so they keep their color and gentle bite instead of wilting into the sauce.
Get the recipe
Sticky Asian Garlic Tofu
Crisp tofu cubes get coated in a sticky, sweet-savory garlic glaze and showered with sliced green onions and sesame. It is a weeknight hero that even tofu skeptics love. Press the tofu well before frying so it turns golden and crunchy rather than soft, then add the scallions last for freshness.
Get the recipe
Thai Peanut Noodles
Creamy peanut sauce clings to tender noodles in this quick, crave-worthy bowl, brightened by crunchy scallions and a squeeze of lime. It works served warm or chilled. Thin the peanut sauce with a splash of warm water until it just coats a spoon, then toss with the noodles and top with green onion.
Get the recipe
15-Min Quinoa Fried Rice
Protein-packed quinoa stands in for rice in this fast, veggie-loaded fried rice, with green onions bringing that signature savory aroma. Dinner is on the table in about fifteen minutes. Use cold, cooked quinoa straight from the fridge so it fries up separate and fluffy instead of turning mushy.
Get the recipe
Macrobiotic Stir Fry with Veggies and Brown Rice
Wholesome and balanced, this colorful stir-fry pairs crisp-tender vegetables and nutty brown rice with a hit of fresh scallion. It is a nourishing bowl that keeps you full for hours. Cut the vegetables the same size so they cook evenly, and scatter the sliced green onions over the top just before serving.
Get the recipe
Smoky Coconut Rice with Wood Ear Mushrooms and Bamboo Shoots
Fragrant coconut rice meets chewy wood ear mushrooms and crunchy bamboo shoots in this deeply savory, subtly smoky one-pot dish. Sliced scallions add a fresh, oniony lift to every forkful. Rinse the rice until the water runs clear so the grains stay distinct and do not clump in the coconut milk.
Get the recipe
Soba Noodles with Mushrooms and Miso-Lime Sauce
Earthy buckwheat soba are tossed with meaty mushrooms and a zippy miso-lime sauce, then finished with a tangle of green onions. It is equally good warm or as a next-day noodle salad. Rinse the cooked soba under cold water to wash off excess starch and keep the noodles springy, not sticky.
Get the recipe
Curry Coconut Thai Rice
Creamy coconut milk and fragrant curry turn a simple pot of rice into something special, with scallions adding a fresh, savory edge. It makes a comforting base for any curry or stir-fry. Let the rice rest, covered, for ten minutes off the heat so it finishes steaming and fluffs up perfectly.
Get the recipe
Scallions for Garnish, Dips and Everyday Dishes
Here green onions add fresh, savory sparkle to dips, scrambles and comforting everyday plates.
Vegan Scrambled Eggs
Made from seasoned tofu, this fluffy, savory scramble is a protein-rich breakfast that comes together in a single pan. A shower of sliced green onions gives it that classic, homey flavor. Fold the scallions in during the last minute of cooking so they soften slightly while keeping their bright color.
Get the recipe
Vegan Loaded Fries
Crispy fries piled high with smoky bits, a spicy cheesy sauce and a generous scatter of green onions make an irresistible sharing plate. It is comfort food at its most fun. Add the sliced scallions right before serving so they stay crisp and fresh against the warm, gooey toppings.
Get the recipe
Vegan Spinach Dip
Cool, creamy and packed with spinach, this crowd-pleasing dip gets a savory backbone from finely chopped green onions. Scoop it up with crackers, bread or crunchy raw veggies. Make it a few hours ahead and chill so the flavors meld and the scallions mellow into the creamy base.
Get the recipe
French Onion Dip
Deeply savory caramelized onions fold into a creamy base for this nostalgic party dip, brightened with a sprinkle of fresh scallions. It beats any store-bought tub. Caramelize the onions low and slow until jammy and golden for the sweetest flavor, then finish with sliced green onion for contrast.
Get the recipe
Spanakorizo – Greek Spinach Rice
This comforting Greek one-pot simmers tender rice with loads of spinach, fresh herbs and spring onions until soft and lemony. It works as a light main or a hearty side. Sautee the spring onions gently in olive oil first to build a sweet, aromatic base before the rice goes in.
Get the recipe
Frequently Asked Questions
Are scallions and green onions the same thing? Yes, scallions, green onions and spring onions all refer to the same long, slender onion with a small white bulb and green tops. Names vary by region, but they are used interchangeably in recipes.
Can you eat the green part of scallions? Absolutely. The green tops are fully edible and have a milder, fresher flavor than the white bulb. They shine raw as a garnish on soups, salads, noodles and mashed potatoes.
Do you use the white or green part of scallions for cooking? Recipes that involve heat, like stir-fries and stews, usually rely on the white and pale-green bulb for a stronger onion flavor. The dark green leaves are best added raw at the end or used as a garnish.
How do you cut scallions? Trim the roots and any wilted tips, rinse well, then slice thin for garnish. Cut on a diagonal for a prettier finish, or leave in longer segments for stir-fries and roasting.
Can you eat scallions raw? Yes. Both the white and green parts can be eaten raw and add a crisp, mild bite to salads, dips, tacos and grain bowls. Just wash them thoroughly first.
How do you store scallions to keep them fresh? Stand them upright in a jar with a little water and loosely cover the tops, or wrap the bunch in a damp towel in the fridge. Either way they stay crisp for about a week.
