Ever found yourself staring at an empty spot where scallions should be in the grocery aisle?
We’ve all been there. Cooking plans seem to crumble. Yet, all is not lost.
There’s a whole lineup of substitutes ready to jump in. We’ll guide you through them.
Sure, scallions have their charm, their zing.
But so do these alternatives. We promise, these swaps will keep your dishes lively.
Ever tried using onion’s cousin once removed? Or how about that herb that’s been sitting in your pantry?
We’ve tested them. Swear by them. Prepare for a twist in your next meal that might just become a new favorite.
7 Easy Substitutes for Scallions
If scallions are out of the picture, here’s our go-to list for kitchen fate-saving ingredients.
| Substitute | Taste | Texture | Suitable Dishes |
| Green Onions | Mild, onion-y | Crisp, fibrous | Stir-fries, soups, garnishes |
| Chives | Herbaceous, onion-y | Tender, delicate | Salads, garnishes, baked potatoes, deviled eggs |
| Leeks | Mild, onion-y | Crisp, fibrous | Garnishes, soups |
| Shallots | Delicate, sweet | Tender | Stir-fries, marinades, salad dressings, cooked dishes |
| Red Onions | Pungent, sharp | Crisp | Garnishes, raw preparations |
| Spring Garlic | Garlicky, onion-y | Tender | Stir-fries, soups, marinades |
| Garlic Chives | Garlicky, onion-y | Tender, delicate | Stir-fries, soups, garnishes |
1 – Green Onions
Green onions, believe it or not, are almost twins to scallions. Their taste? Mild. Their look? Same green and white shades. We’ve tossed them in salads, soups, and garnishes. Perfect pair.
Their crunch adds life to dishes. We swap them one-for-one. Tried it in our morning eggs? Game changer.
For more ideas on using this swap, check out our guide on substitutes for green onions.
2 – Chives
Chives step in, bringing a mild flavor. They twin with scallions in zest.
They’re thin, green, and splendid for garnishing. These bits sprinkle well over potatoes and stir-fries.
We find chives everywhere. They sit quietly in the garden or in the store, ready. They cut nicely, adding a fresh look to meals. Their softness contrasts with hearty dishes.
We use them, feeling clever, as a one-for-one trade. Chives mix well, never overpowering. They waltzed into our scrambled eggs, and frankly, it was a revelation.
For those craving more info, here is a sneak peek at other ideas for using chives as substitutes.
3 – Leeks
Leeks bring a subtle touch. Their flavor is light, not too bold. We slice them thin, add them to soups and stews. They blend in well.
Their structure gives a good chew. We see them as a versatile player. Substitute them in at a one-to-one ratio for scallions. They work in most recipes where you’d use their green cousins.
We’ve thrown them into a pot of potato soup. The result? A smooth, flavorful twist.
For anyone looking to dig deeper, find more ideas on using leeks, check our guide right here.
4 – Shallots
Shallots sneak into dishes with a soft whisper. Their flair is mild yet rich. A small bulb can elevate a simple dish to something more. We find them handy in vinaigrettes and sauces. Shallots dice into neat, tiny bits, blending seamlessly into the mix.
We often use them as a swap, slicing our way to a subtler taste. Their layers peel away in the cooking, leaving behind a gentle essence. In our kitchens, shallots become the quiet stars. We substitute them at a two-to-one ratio for scallions.
We once threw them into a quick pasta toss. It turned the meal around. Find out how shallots can change your cooking by looking at this guide for substituting shallots.
5 – Red Onions
Red onions step in with a lively kick. They bring color and zest to every meal. We slice them thin for salads and burgers.
Their bite is sharper, yet we mellow it out with a quick pickle. We toss them in vinegar and sugar. This trick softens their edge.
We swap red onions for scallions in a one-to-one ratio. They add a pop of color to dishes that need it.
One time, we dared to top peanut butter toast with thin slices. It was surprisingly good.
For the cool tricks and easy swaps, red onions are our go-to. They never disappoint.
6 – Spring Garlic
Spring garlic steps up as a fresh alternative. Its flavor is milder than mature garlic, yet offers enough zest to lively up dishes. We slice it thin, mix it into stir-fries, and soups. Its tender nature lets it blend in smoothly.
We swap it at a one-to-one ratio for scallions. It brings a gentle garlic tone without overwhelming. We’ve added it to pasta sauces. The results? Subtly enhanced flavors. Spring garlic becomes a go-to for us in recipes needing a mild, garlicky lift.
7 – Garlic Chives
Garlic chives offer a subtle twist with a flavor leaning towards garlic, but not as sharp. They add a fresh touch to dishes when snipped into bits. Great in salads and as garnish, garlic chives are green and long like scallions but with a distinct taste.
Their soft essence is perfect for a hint of garlic. We use them just like scallions, blending well in most dishes. For a direct substitute, use them one-for-one. Adding them to a stir-fry brings a fresh, garlicky zing.
Looking for more ways to mix things up? Check out options for using garlic chives as a substitute here.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.