Salada De Cebola . Brazilian Onion Salad
photo by Baby Kato
- Ready In:
- 2hrs 10mins
- Peel the onions and slice them into very thin slices.
- Separate the slices into rings.
- Place the onions in a bowl and cover them with ice cubes and water. Refrigerate for 2 hours. The alternative used by my friends in Bahia is to sprinkle the slices with sugar (2 Tbsp) and refrigerate for 2 hours. Both methods have worked for me.
- When you are ready to serve them, drain the onion slices and rinse under cold water.
- Serve them in a glass bowl, drizzled with extra-virgin olive oil and red wine vinegar, and sprinkled with salt and freshly ground pepper.
Questions & Replies
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I do like raw onions, but sometimes they are a little too pungent. I decided to try this both ways. I used red onions, and did half with the sugar and half with the ice water. I found that the water did a better job and removing the pungency, but I liked the flavor of the sugared ones better. These are very nice as a simple salad or relish. Thanks for posting! Made for ZWT Witchin Kitchen.
Made as written for the Quest 2014, I saw this recipe as more of a relish or condiment than a stand-alone salad. I opted to pair it with some leftover oven-baked potatoes that I wanted to use but they had lost their fresh taste. It was a good choice w/a tasty result. I see more creative uses in their future (including a salad add), but doubt I would use them as a stand-alone dish. Thank you for sharing this recipe & helping me to explore the So American cuisine. :-)
So delicious Awalde. I've never tried onion salad before, this was amazing. So much flavor and so very easy to make. I used Mayan Sweet Onions and tried the sugar method. I found the onions to be crisp and crunchy and they had great flavor which was in no way overpowering. Wonderful served as a salad, just as great added to simple sandwiches. Thank you so much for sharing a recipe that we will be enjoying often. Kudos on making it into my Best of 2014 Cookbook. Made for Aussie Swap March 2014.
RECIPE SUBMITTED BY
I'm a wife, mother, beekeeper, food addicted and lover of nature as well as travels. Travelling I discovered the pleasures for the food, his colors, taste and spices. Now I?m really devoted to food photography and I love experimenting with new recipes to share them with my family and the world. My main inspirations: Italy: my roots Switzerland: homeland Greece: adopted homeland Travelling: spices and dreams Herbs and Bees: education in biology Colors and shapes: love eat with eyes as well