Substitutions
A young onion harvested before the bulb swells, sold in bunches with a slim white base and long hollow green tops. The two halves behave completely differently.
What it does in a recipe: A dual-purpose allium - the whites give gentle raw onion flavour, the greens give a fresh finishing note and colour. Pick the swap that covers that job - the ratios below are written so you can act on them without doing any arithmetic.
Also called: Green onion, Spring onion, Salad onion
Quick answer
Chives
1 scallion (about 2 tbsp sliced) = 2 tbsp snipped fresh chivesAll substitutes, best first
1 scallion (about 2 tbsp sliced) = 2 tbsp snipped fresh chivesChives carry the same delicate onion note in the green part of the plant, which is exactly what scallion greens contribute as a garnish.
Trade-offNo white part, so nothing to soften into the base of a stir-fry. This replaces the finish, not the aromatic.
1 scallion (about 2 tbsp sliced) = 2 tbsp thinly sliced leek, white and pale greenLeek is the closest thing in the shop to a scallion white in flavour, just with more fibre, so slicing it very thin brings the texture into range.
MethodGive it a minute or two longer in the pan - leek does not soften as fast as a scallion.
Trade-offToo fibrous to work raw. Fine cooked, wrong on top of a bowl of noodles.
1 scallion (about 2 tbsp sliced) = 1 1/2 tbsp very thinly sliced red onionYou need slightly less because red onion is more pungent than a scallion white, but it holds the same crisp-raw quality.
Trade-offStronger and crunchier, and it will not give you the green ribbons a scallion garnish is partly there for.
The greens wilt within seconds of hitting heat. If a recipe calls for scallions both in the cooking and on top, slice the whole bunch, then keep the greens aside until serving.
At a glance
| Category | Produce |
|---|---|
| Job in a recipe | A dual-purpose allium - the whites give gentle raw onion flavour, the greens give a fresh finishing note and colour |
| Suits | Vegan, Vegetarian, Gluten-free, Dairy-free, Egg-free, Nut-free, Soy-free, Alcohol-free |
| Swaps available for | Alcohol-freeDairy-freeEgg-freeGluten-freeNut-freeSoy-freeVeganVegetarian |
| Number of substitutes | 3 |
Questions
1 scallion (about 2 tbsp sliced) = 2 tbsp snipped fresh chives. Chives carry the same delicate onion note in the green part of the plant, which is exactly what scallion greens contribute as a garnish. No white part, so nothing to soften into the base of a stir-fry. This replaces the finish, not the aromatic.
1 scallion (about 2 tbsp sliced) = 2 tbsp thinly sliced leek, white and pale green. Leek is the closest thing in the shop to a scallion white in flavour, just with more fibre, so slicing it very thin brings the texture into range. Too fibrous to work raw. Fine cooked, wrong on top of a bowl of noodles.
1 scallion (about 2 tbsp sliced) = 1 1/2 tbsp very thinly sliced red onion. You need slightly less because red onion is more pungent than a scallion white, but it holds the same crisp-raw quality. Stronger and crunchier, and it will not give you the green ribbons a scallion garnish is partly there for.
Related
Cooking around an allergy? Diet tags here describe the ingredient itself, not any particular brand. Processed products change formulation without notice and shared production lines are common, so read the label on everything you use. A severe allergy is a medical matter - confirm with the manufacturer or your clinician rather than relying on a substitution chart.