Scallion Salad
Danny Kim
Slicing the scallion greens and chile at an extreme diagonal makes for a pleasing presentation.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
This saucy noodle recipe gets its crunch from fiery, garlicky toasted cashews.
This crunchy, creamy salad has everything you want for a cookout.
This speedy dinner features a verdant take on chili crisp, with scallions, jalapeños, and roasted peanuts for crunch.
Roasted squash loses its bland reputation and turns glossy and fragrant thanks to a gingery miso-glaze and a quick scallion oil.
An accidental recipe (sbagliatio means mistaken in Italian) yields a delicious herby tahini dressing that is excellent poured over lightly blanched green beans.
Consider this dish—made with refried beans and crunchy vegetables—an affirmative answer to the question, “Can dip be dinner?”
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.