Scallion substitutes
Scallion substitutes — 5 options, ranked, with the exact amount
Use Chives
Same amount as the scallion
For green parts
Thin, hollow green herbs with mild onion flavor. Close substitute for scallion greens.
The best substitutes for scallions are chives, leeks, or regular onions depending on the use.
- The tweak —
- Snip with scissors or chop finely. Add at the end of cooking to preserve flavor and color.
- Best for —
- garnishes
Updated 19 Aug 2026 · no sponsored swaps
Every option, one card
Ranked| # | Substitute | Instead of scallion |
|---|---|---|
| 1 | Chivesgarnishes | Same amountFor green parts |
| 2 | Leekssoups | ¼ cup chopped leek per 1 scallion |
| 3 | Regular onioncooking applications | 1-2 tbsp chopped onion per 1 scallion |
| 4 | Shallotsalad dressings | 1 small shallot per 1 scallion |
| 5 | Green garlicwhen you want garlic flavor | Same amount |
Chives
mild onion
Thin, hollow green herbs with mild onion flavor. Close substitute for scallion greens.
- Best for
- garnishes, soups, salads, dips, baked potatoes, eggs
- Texture
- thin, delicate
- Prep
- Snip with scissors or chop finely. Add at the end of cooking to preserve flavor and color.
Use only the green parts. More delicate than scallions, so add at the end of cooking.
Leeks
mild, sweet onion
Mild, sweet onion with white and light green parts. Good substitute when you need both white and green parts.
- Best for
- soups, stews, stir-fries, quiches, casseroles
- Texture
- firm, layered
- Prep
- Trim off dark green tops and root end. Slice lengthwise and rinse well to remove dirt. Chop as needed.
Use white and light green parts only. Much larger than scallions, so use less. Wash thoroughly as they can be sandy.
Regular onion
strong onion
White, yellow, or red onion with stronger flavor. Use sparingly as substitute.
- Best for
- cooking applications, when scallion is cooked, sauces, marinades
- Texture
- firm, layered
- Prep
- Chop finely and cook longer than scallions to mellow the strong flavor.
Much stronger flavor than scallions. Use less and cook longer to mellow the flavor.
Shallot
mild, sweet with garlic hint
Mild, sweet onion with a hint of garlic. More expensive but closer to scallion flavor.
- Best for
- salad dressings, vinaigrettes, sauces, fine cooking, when you need mild onion flavor
- Texture
- firm, layered
- Prep
- Peel and chop finely. Use raw or cook briefly to preserve delicate flavor.
More expensive than other substitutes but closest to scallion's mild flavor profile.
Green garlic
mild garlic
Young garlic with green stalks, similar appearance to scallions but with garlic flavor.
- Best for
- when you want garlic flavor, Asian dishes, stir-fries, soups
- Texture
- similar to scallion
- Prep
- Use like scallions - chop white and green parts. Add at the end of cooking for best flavor.
Has garlic flavor instead of onion. Use when garlic flavor is acceptable in the dish.
Questions
4 questionsWhat's the difference between scallions and green onions?
Scallions and green onions are the same thing - young onions harvested before the bulb develops. They have long green stalks and small white bulbs.
Can I use the green and white parts of scallions differently?
Yes! The white bulb has a stronger onion flavor and is good for cooking, while the green stalks are milder and good for garnishing.
How do I store scallions to keep them fresh?
Store scallions in the refrigerator with the roots in a glass of water, or wrap them in a damp paper towel and place in a plastic bag.
What's the best substitute for scallions in Asian cooking?
Chives work well for garnishing, while leeks or regular onions work for cooking applications. Green garlic is also a good option if garlic flavor is acceptable.
Tips for substituting scallion
10 tips- Use the white bulb for cooking and the green stalks for garnishing
- Scallions are best added at the end of cooking to preserve their fresh flavor
- For raw applications, scallions provide a mild, crisp onion flavor
- The green parts are more delicate and should be added just before serving
- Scallions work well in Asian, Mexican, and American cuisines
- Store scallions in the refrigerator with roots in water to keep them fresh
- For a milder flavor, use only the green parts and discard the white bulb
- Scallions can be grilled, roasted, or used raw in salads
- They pair well with ginger, garlic, soy sauce, and citrus
- For a quick substitute, use chives for garnishing or leeks for cooking