How to Make Curly Green Onion Garnish

How many times have you just pushed aside that little sprig of herb garnish the chef throws on? The garnish provides a little flair and color to a dish (and if I’m paying $24 for an entree, it better have flair).

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Thrifty Asians know better than to just flick off the garnish, we eat it! Carrot cut with Japanese vegetable cutters, radishes carved into chrysanthemums or daikon artfully chiseled into a swan are all eaten. The exception would be the fake green grass that separates your wasabi from your sushi (ewww).

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One of the most popular Asian garnish is green onion – which adds crunch and a hint of onion-y spiciness to a recipe. I really shouldn’t call it garnish – it’s more a “topping” than anything.

To make super-curly green onion, the secret is ice water.

How to Make Curly Green Onion Garnish Video

shrimp-avocado-bites-featured-9227Now that you know how to make these curly guys, try out this recipe for Wasabi Shrimp and Avocado Bites!