Green Onions Substitutes
scallions · spring onions · 葱 · cōng
By The Chowmi Test Kitchen · Updated June 17, 2026
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Green onions (also called scallions or spring onions) add a mild, fresh onion flavor and a pop of color to Chinese dishes — as a raw garnish, an aromatic base with ginger and garlic, and the star of ginger-scallion oil. The best substitute depends on the use. For a raw garnish, chives are closest, giving a similar mild oniony bite and green color; the green tops of leeks also work. For cooking, the white part of a leek or a small amount of finely chopped shallot or yellow onion delivers the aromatic base (use less, since they're stronger). Ramps or garlic chives can stand in when in season, adding their own twist. Scallions are mild, so whatever you use, go lighter with sharper onions and brighter with chives. None perfectly replaces the two-in-one nature of scallions — sharp white plus mild green — but matching the role (garnish vs aromatic) gets you a dish that still tastes fresh and balanced.
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Every green onions substitute, ranked
| Substitute | Ratio | Match |
|---|---|---|
| Chives Raw garnish · vegan · gluten-free | 1:1 (for garnish) | 80% |
| Leek (white + light green) Cooking, aromatic base · vegan · gluten-free | 1:1 by volume | 75% |
| Shallot Aromatic depth · vegan · gluten-free | Use about half as much | 68% |
| Yellow or red onion Cooked dishes only · vegan · gluten-free | Use sparingly | 55% |
- Chives: Closest match for a fresh, mild oniony finish and green color; garlic chives add a gentle garlic note.
- Leek (white + light green): Milder and sweeter when cooked; use the tender parts. Great in braises and stir-fry bases.
- Shallot: Sweeter and more intense than scallions, so use less; excellent finely minced in a cooking base.
- Yellow or red onion: Much stronger, so use a small amount and cook it; not a match for raw garnish but fine for the aromatic base.
What is Green Onions?
Green onions, scallions, and spring onions are essentially the same thing: young onions harvested before a bulb forms, with a slender white base and long green tops. They're mild, fresh, and faintly sweet, used raw and cooked throughout Chinese cooking — sliced over finished dishes, bruised into braises, sizzled into ginger-scallion oil, and stir-fried as an aromatic with ginger and garlic. The white parts are sharper and used for cooking; the green tops are milder and used for garnish.
Flavor: Mild, fresh onion flavor — sharper whites, milder green tops.
Green onion vs scallion vs spring onion
These names mostly describe the same vegetable: a young onion with a white base and green tops, harvested before a large bulb forms. "Scallion" and "green onion" are interchangeable in the US. "Spring onion" is the common term in the UK and elsewhere, though it can also refer to a slightly more mature version with a small rounded bulb and a stronger flavor. For Chinese recipes, any of the three works the same way.
Which part of the green onion to use
Scallions are really two ingredients in one. The white and pale-green base is sharper and more pungent, so it's used in the cooking — bruised into braises, sizzled in oil, or stir-fried with ginger and garlic as an aromatic. The dark-green tops are milder and more tender, so they're sliced raw and scattered over the finished dish as a fresh garnish. Many recipes split a scallion and use each part for its job.
Where to buy green onions
Stock real green onions
Green onions are one of the cheapest, most available vegetables — a bunch is in every supermarket produce section year-round, plus Asian markets and Weee!. Tip: you can regrow them from the root ends in a glass of water. Chives and leeks, the closest substitutes, are nearby in the same section.
Green Onions FAQ
What is the best substitute for green onions?
For a raw garnish, chives are closest — a similar mild, fresh oniony bite and green color. For cooking, the white part of a leek, or a small amount of minced shallot or onion, gives the aromatic base; use less of these since they're stronger than mild scallions. Match the role: chives for finishing, leek or shallot for the cooked base.
Are green onions and scallions the same thing?
Yes — "green onions" and "scallions" are two names for the identical vegetable, a young onion with a white base and long green tops harvested before forming a bulb. "Spring onion" is another name, common in the UK, though it sometimes refers to a slightly more mature version with a small bulb. For cooking purposes, treat all three as the same.
Can I use regular onion instead of green onions?
In cooked dishes, yes, but use a small amount since regular onions are much stronger and sharper. Finely chop and cook them as part of the aromatic base. They won't work as a fresh raw garnish, though — for that, chives or the green tops of a leek are far closer to scallions' mild, bright flavor and color.
What are green onions used for in Chinese cooking?
A lot. They're sliced raw over finished dishes as a garnish, bruised whole into braises and soups, stir-fried with ginger and garlic as an aromatic base, and sizzled in hot oil to make ginger-scallion oil for poached chicken and noodles. The white parts flavor the cooking while the green tops finish the plate with freshness and color.
How do you keep green onions fresh?
Stand the bunch upright in a glass with an inch of water, like flowers, and loosely cover the tops; they'll keep for a week or more in the fridge. You can also wrap them in a damp paper towel in a bag. Even better, save the white root ends and regrow them in water — they'll sprout new green tops in days.
Recipes that use green onions
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