Spicy spring onion salad

This sharp side salad of spring and red onions finished with Korean chilli flakes and toasted sesame oil is perfect with barbecued dishes

  • Prep:20 mins
    Plus soaking, no cook
  • Easy

Nutrition per serving

  • kcal 45
  • fat 3g
  • saturates 0g
  • carbs 3g
  • sugars 2g
  • fibre 1g
  • protein 1g
  • salt 0g


  • 4 spring onions, cut into long, thin strips
  • ¼ small red onion, thinly sliced
  • ½ tbsp toasted sesame oil
  • 1 tsp gochugaru chilli flakes (see tip)



Chilli powder or flakes made from Korean chillies, which have their own unique flavour. This condiment will become your chilli of choice to sprinkle on anything that needs
some heat.


  1. Put the spring onions and onion in a large bowl of iced water and soak for at least 5 mins (or up to 2 hrs) in the fridge, until the spring onions curl up.

  2. When ready to serve, drain well, spin in a salad spinner or pat dry, then transfer to a medium bowl. Add the sesame oil, gochugaru and a pinch of salt, then toss to coat. Serve immediately.

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