How to Slice Scallions (With Video)

When grocery shopping, choose a bunch of scallions with firm, undamaged stalks, bright green leaves, and moderately dry flesh (not dried-out, or slimy).

Rinse scallions in cold water, stripping away any damaged or rotten outer leaves from the green stems. Gently scrub off any remaining dirt around the white part or between the leaves.

To trim scallions, simply cut away any dead or limp edges on the green ends, usually about an inch. There’s no need to trim the root ends (unless a certain cut calls for it: see below), as you will simply slice all the way down the stalk until you reach them. You can compost them afterward.

It’s best not to chop green onions or scallions the way you might when mincing since downward pressure can bruise their delicate leaves. Scallions should be sliced using the entire length of the blade of a sharp chef’s knife.

To slice scallions:

• Lay a few scallions in a single layer
• Place the tip of the blade against the surface of a cutting board at a 45-degree angle.
• Starting at the trimmed, green tops, cut scallions by pulling backward steadily across the scallions
• You may also cut scallions on the bias for a more dramatic, elongated look — simply angle the onions so that you’re slicing at a steep diagonal angle.
• If a recipe calls for a julienne, trim the white bulb, then halve the scallion lengthwise. Place cut side down, then carefully slice into thin, vertical strips.

To help sliced scallions retain their crispy, fresh texture, soak them in a bowl of ice water immediately after cutting. Pat dry with paper towels before using.

Watch Chef Gordon Ramsay demonstrate how to slice scallions.

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