Zippy Scallion Onion Salad

Plan Z Phase: This is a Z2 (ZReduction) recipe.

This recipe is designed for your barbecue needs.  Of course you can eat it with anything but I had the Korean BBQ sauce in mind when I paired these up. The sauce is sort of sweet and this is sort of zippy.

Serving size: Up to one cup. I suggest ½ cup and then have another veggie to go with it.

Ingredients:

• ½ large Vidalia onion, sliced thinly
• 1 large bunch of scallions, julienned. That means you’ll cut off the roots and the darkest part of the greens. Then cut the LONG way to make long strips.
• 1 Tbl of Swerve sugar substitute. Or you can also use Truvia with this one.
• A dusting of grated sea salt (or to taste)
• A dusting of cayenne pepper (or to taste)
• A dusting of grated black pepper (or to taste)
• 1 tsp of white or apple cider vinegar
• 2 Tbl of water

Instructions:

In a large saute pan add the Vidallia onion and spray with olive oil. Saute until it’s wilted and just beginning to brown. Then set aside to cool.

In a bowl with ice water, place in your scallions and let them set for about 10 minutes. The strands of the onions will curve into a nice swooping shape. Then drain them on paper towels or run them through your salad spinner.

In a serving bowl add the sugar sub, the sea salt, peppers and the vinegar. Stir. This will make sort of a paste. Then thin it with the water. Keep stirring it up until it’s shiny. Add the onions and toss.

Voila. Cold onion salad.

Enjoy!

Cheers,