Thanks to their peppery flavor and crisp texture, scallions and green onions are popular ingredients in all kinds of recipes. They’re especially common in Asian and Latin American dishes, where they add color, flavor, and texture. What is the difference between scallions and green onions—and how are they the same or different to spring onions? Learn how to distinguish between scallions, green onions, and spring onions, plus the most common culinary uses for each.
Difference Between Scallions vs. Green Onions
“There’s no difference between a scallion and a green onion,” says Nathan Lyon, chef, cookbook author, and host of A Lyon in the Kitchen on Discovery Health. They’re the same ingredient and the names are simply used interchangeably.
What Are Scallions and Green Onions?
Whether you call them scallions or green onions, you’re referring to a type of onion with long green stalks. The bottom bulb is white and slender—it’s the part that’s buried in the soil, while the green stalks are above ground. They are part of the Allium genus, which includes staple ingredients like common onions, garlic, leeks, and chives.
Flavor
“The flavor profile of a scallion is peppery enough to season foods but mild enough to be served raw,” says Olivia Roszkowski, chef-instructor of plant-based culinary arts at the Institute of Culinary Education in New York City. “Scallions also carry grassy and sweet undernotes that balance out their sharpness,” she adds. That being said, if you’re looking for a milder onion flavor, “select smaller and more tender scallions vs. larger, overgrown [ones], which will pack more of a bite,” she says.
Scallions are typically milder than raw yellow or white onions, says Lyon. “The pungent onion flavor [also becomes more subdued] once the scallion is exposed to heat,” says Roszkowski.
Texture
“The texture of a scallion is mainly determined by how it’s cut,” says Roszkowski. For example, cutting the scallion along the grain will yield crispy strips that can be added to dishes like sushi rolls.
Soaking scallion strips in ice water before using them will make them even crunchier, says Roszkowski.
Alternatively, if you cut a scallion against the grain, you’ll slice through its cell walls, resulting in a more tender product.
In either case, “using a sharp knife is key, as smashing through a scallion’s cell walls with a dull knife will release more pungent qualities,” says Roszkowski. It’s also recommended to avoid exposing the scallions to prolonged heat if you want to retain their crunchy texture.
How to Use Scallions or Green Onions
These slim onions are extremely versatile.
As a Garnish
“Scallions are commonly used as a garnish for dishes such as chilis, soups, and bao buns,” says Roszkowski.
In Cooked Fillings
The onion works particularly well in cooked fillings for dishes like dumplings or raw preparations like sushi, according to Roszkowski.
In Condiments
“Scallions are a great addition to vinaigrettes or salad dressings, especially if they’re grilled prior to using,” says Roszkowski. They’re also delicious in dipping sauces, like a soy dumpling sauce or ginger scallion sauce, as well as marinades for Asian-inspired dishes.
With Starches
The scallion is an ideal ingredient in starchy dishes like potato salad, soba noodles, fried rice, and scallion pancakes, says Roszkowski. Even when used in a cooked dish, scallions are typically only very lightly cooked to protect their texture, says Lyon.
What Are Spring Onions?
To make things even more confusing, scallions and green onions are sometimes called spring onions, most notably in the U.K. However, the spring onion is technically a different type of onion that produces a larger, more pronounced bulb, says Roszkowski. This bulb is also more pungent in flavor than the white bottom of a scallion, notes Lyon. Additionally, it’s a more of a specialty item that’s primarily available in early- to mid-spring, according to Roszkowski.
Swapping One for the Other
“Spring onions can be used in place of scallions in any cooked application,” says Roszkowski. “They’re wonderful grilled or seared accompaniments to proteins, salads, or side dishes,” she adds. Spring onions, like scallions, can also be thinly sliced and eaten raw (such as in salads), although their onion flavor is more pronounced, says Lyon.