- 1 bunch of scallions (about 12 scallions)
- 1 tsp unseasoned rice vinegar
- 1 Tbsp wheat-free tamari
- 1 tsp sesame oil
- 1/2 tsp wasabi (optional)
Chop most of the white part off the scallions and trim the top so the onion is about four inches long. Using the tip of a knife, cut the green stalks into very thin strips. A pair of scissors will also work well for this. Submerge the sliced scallions in a bowl of ice water to make them curl. If the green stalks aren’t sliced thinly enough, they won’t curl. Remove scallions and dry. Toss with remaining ingredients.
