Slicing the scallion greens and chile at an extreme diagonal makes for a pleasing presentation.
Recipe information
Yield
4 to 6 Servings
Ingredients
Preparation
Step 1
Separate white and green parts from scallions. Cut white parts into 1" lengths, halve lengthwise, and slice into long thin strips. Hold greens on a cutting board with your hand, fingertips pointed inward, and place knife at a 45° angle, resting side of blade against knuckles. Using a rocking motion and maintaining same angle with knife, thinly slice greens, moving them toward knife with your opposite hand.
Step 2
Toss scallion whites with rice vinegar, sugar, and a pinch of salt in a medium bowl; let sit 10 minutes.
Step 3
Meanwhile, hold chile on cutting board with your hand, fingertips pointed inward, and place knife at a 45° angle, resting side of blade against knuckles. Using a rocking motion and maintaining same angle with knife, thinly slice chile, moving it toward knife with your opposite hand.
Step 4
Add cilantro, sesame oil, chile, and scallion greens to bowl with scallion whites; toss to combine. Season with salt and pepper. Top with sesame seeds.
