Spicy Scallion Salad

This salad is best dressed just before serving so the scallions retain their crunch.

• 8 medium scallions, both white and green parts, cut into very thin 5-inch-long strips
• 1 Tbs. Asian sesame oil
• 2 tsp. gochugaru (Korean red chile flakes) or crushed red pepper flakes
• Pinch kosher salt

Put the scallion strips in a large bowl of ice water and soak in the refrigerator for at least 5 minutes and up to 2 hours; they will curl up. When ready to serve, drain well and transfer to a medium bowl. Add the remaining ingredients, mix, and serve.