Korean Scallion Salad Recipe

• 2 tablespoons Korean red pepper powder
• 1 teaspoon kosher salt
• 1 teaspoon granulated sugar
• 1/4 cup rice vinegar
• 1 teaspoon toasted sesame oil
• 12 ounces small scallions, ends trimmed and cut into 2-inch pieces (about 4 cups)

1. Place crushed red pepper, salt, and sugar in a large nonreactive bowl and whisk to combine.
2. Add vinegar and sesame oil and whisk to incorporate.
3. Add scallions and toss to coat thoroughly.
4. Serve immediately.

korean red pepper, kosher salt, sugar, rice vinegar, sesame oil, scallions

Taken from www.chowhound.com/recipes/korean-scallion-salad-25676 (may not work)