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Cut scallions into larger pieces by slicing from the base for salads
For salads, cut scallions starting at the base to make bigger pieces instead of fine slices.
Choose how much green vs white scallion to use based on preference
Slice as much of the green tops and/or white bottoms as you like—adjust the ratio to suit the dish.
Trim off scallion tips and any sprout-like bits before slicing
Cut away the very tips and any sprout-looking parts so the final cut scallions are uniform.
Peel off the thin ‘silver skin’ on scallions if you don’t want it in the cut pieces
If your scallions have a thin silvery outer skin, peel it off before slicing for a cleaner result.
Wash scallions under running water and towel-dry to remove grit
Rinse scallions with a little running water and use a towel to wipe out dirt so you don’t carry grit into your slices.
Trim scallions by removing the root end and any damaged outer layers
Cut off the root end and peel away any tough or wilted outer parts before washing and slicing.
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