This Brazilian onion salad calls for three ingredients only, plus dressing. It’s easy to make, and it is a refreshing side dish to hearty meals.
Brazilian onion salad recipe
We have many delicious salads in Brazil that add lightness to our heavy dishes. As you probably know, our climate is tropical, which is just another reason why we eat lots of salads.
Although we often eat double starch in the same meal, Brazilian food has a perfect balance between hearty main dishes and light side dishes, and today’s recipe offers that lightness with a punch of flavor!
What does it taste like?
This onion salad with vinegar has a slightly pungent flavor (but not too much) with a grassy aftertaste. It’s salty and tastes delicious!
How to serve your onion salad
We serve this white onion salad in barbecues. You can pair it with white rice and your favorite grilled meat.
You can also serve it together with chicken, or with whatever you feel like eating.
Heck, you can even eat this raw onion salad on its own if you want!
Other salads you may like:
- Brazilian potato salad
- Brazilian chicken salad
- Brazilian vinaigrette salsa – (a sort of tomato salad, if you will)
- Cucumber with hearts of palm
Tips for making a perfect onion salad
- It’s straightforward to make this onion salad, and it is one of my favorite quick recipes. Still, you need to plan ahead so that the sliced onions will have enough time to take the pungency away.
- There are two ways to take away the onions’ pungency and give them a better flavor–by soaking the sliced onions in cold water or by sprinkling them with sugar. In both cases, you have to place the onions in the fridge for a couple of hours. I soak them in water, which works for me, but I leave here this tip if you want to try it differently.
How to make a Brazilian onion salad
Slice the onions very thinly, separate the rings, and put them in a large bowl or small baking dish–whatever works for you.
Cover them with ice cubes, then add cold water, and let it cool in the refrigerator for 2 hours.
Once the time has passed, drain the onions and rinse them under cold water.
Add the chopped and quartered veggies, dress it with olive oil and red wine vinegar. Add salt and pepper to taste.
Let the dressing sit for a little while, about 30 minutes, so the onions are packed with flavor. Serve your Brazilian onion salad and bom apetite!
- 2 large white onions, sliced very thinly
- 1-2 green onions, chopped
- 10 cherry tomatoes, quartered
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon coarse black pepper
- Slice the onions very thinly, separate the rings, and put them in a large bowl or small baking dish--whatever works for you.
- Cover them with ice cubes, then add cold water, and let it cool in the refrigerator for 2 hours.
- Once the time has passed, drain the onions and rinse them under cold water.
- Add the chopped and quartered veggies, dress it with olive oil and red wine vinegar. Add salt and pepper to taste.
- Let the dressing sit for a little while, about 30 minutes, so the onions are packed with flavor. Serve your Brazilian onion salad and bom apetite!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 66Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 180mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 1g
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
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