• How to Slice Green Onions
• Use cold water to rinse the green onions.
• Line up the onions on the cutting board in a single layer (avoid stacking). Use a chef’s knife to cut off 1/4 inches of the green tops and the root ends. Throw away or mulch/compost the tips and roots.
• With the green onions in one hand, with smooth motions slide the knife forward and back.
• Sprinkle the scallions on the top of your favorite meals. You can use them with salads, egg dishes, and salsas.
  

How to Make Long Strips

• Rinse the green onions with cold water and put them on the cutting board in a single layer. To prepare long strips, group them into batches rather than chopping them down all at once.
• Cut off 1/4 inches of the green tops and the root ends.
  Arrange and set the green onions with one hand and grab the chef’s knife with the other hand. Rather than using the knife at 90 degrees, hold it parallel to the green onions. This angle can help with cutting down thin and long strips.
• Slide the knife across the green onions to cut them. Apply a steady movement to cut the onions into thin strips. Continue doing it until all of the onions are cut.
• Fill a large bowl with ice water and place your green onion slices into it. Place the bowl in a refrigerator so that the liquid is absorbed and the scallions crisp up.
• When you are ready to use the onions, remove the bowl from the refrigerator and add the onions to your dish as desired.

How to chop large pieces

• Rinse the green onions and lay them on the cutting board. Cut off 1/4 inches of the green tops and the root ends.You can either throw the ends or store them for later use to garnish a dish.
• Make swift and sharp cuts across the onions after every 1-inch interval. Refrain from chopping up the dark green ends.