Cebolla Ensalada

PARAGUAY

This onion salad is your new go-to side dish

SUBMITTED BY

Masumi

Trust Masumi when she says this raw onion salad is nothing to be afraid of. Paraguayan Cebolla Ensalada, or Onion Salad, is a traditional and vibrant dish commonly found in Paraguay. This refreshing salad is a perfect complement to the country’s rich cuisine. Typically made with thinly sliced red onions, it is seasoned with fresh cilantro, a dash of vinegar, and a pinch of salt, creating a tangy and flavorful dish. Sometimes, tomatoes, bell peppers, or cucumbers are added to enhance the texture and taste, making it a versatile side dish for many meals.

Cebolla Ensalada is known for its simplicity and ability to balance rich and hearty Paraguayan dishes like sopa paraguaya or asado. The tangy vinegar and the natural sweetness of onions provide a delightful contrast to the savory main courses. This salad is not only easy to prepare but also incredibly refreshing, making it a great choice for hot summer days.

Loved by locals and visitors alike, Paraguayan Cebolla Ensalada is a must-try dish for anyone wanting to explore authentic Paraguayan flavors. Its bright, zesty flavors bring a unique touch to any meal, and its quick preparation makes it an accessible and delicious addition to your culinary repertoire. Whether served at a family gathering or a festive occasion, this dish is sure to impress.

Cebolla Ensalada

Ingredients
  

  • 1 medium-sized yellow onion
  • 1 small tomato
  • ½ cup watercress
  • 1 Tbsp olive oil
  • Tbsp lemon juice
  • 2 Tbsp soy sauce

Instructions
 

  • Cut the onion in half and remove the skin and ends. Thinly slice lengthwise. Chopping the onions into very thin slices is key here because thick onion slices will produce more of the intense burning sensation when you eat it. After slicing the onion, soak it in cold water for 10-15 minutes; the water will further help remove those chemicals that cause the burning sensation.
  • Cut the tomato in half. Slice the tomato lengthwise into quarter inch slices.
  • Give the watercress a good rinse in water to clean it. Blot it dry. Cut it like cilantro where you cut off the majority of the stem portion, leaving you with just the leafy sections. Do a rough chop but do not mince. Watercress has a strong peppery, bitter taste, so a little goes a long way.
  • Note: The onion portion should make up 80%-90% of the salad. The tomato and watercress make up the rest.
  • Drain and strain your sliced onions. In a mixing bowl, incorporate the veggies, oil, lemon juice, and soy sauce. Toss and let it sit for 10 minutes for the flavors to meld.
  • Serve the salad, recommended alongside your favorite grilled meats.
Course: Lunch, Snack
Region: Latin America

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