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Cebolla Ensalada

PARAGUAY

This onion salad is your new go-to side dish

SUBMITTED BY

Masumi

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Trust Masumi when she says this raw onion salad is nothing to be afraid of.

Cebolla Ensalada is a traditional Paraguayan dish that beautifully showcases the vibrant flavors of the country’s cuisine. This simple yet delightful salad primarily features onions, but it also incorporates fresh vegetables and herbs, making it a refreshing accompaniment to many Paraguayan meals. Known for its crisp texture and zesty flavor, Cebolla Ensalada is a staple on dining tables across Paraguay, often served alongside grilled meats and other local dishes.

What is Cebolla Ensalada?

Cebolla Ensalada translates to “onion salad” in Spanish. It typically includes thinly sliced onions, tomatoes, and bell peppers, dressed with a tangy mixture of vinegar, oil, and seasoning. The salad is known for its refreshing taste, making it a perfect side dish for warm weather or as a complement to heavier entrees. Its simplicity allows the natural flavors of the ingredients to shine, while also adding a colorful element to the plate.

Key Ingredients

  1. Onions: The star ingredient, usually red or white onions, which provide a sharp and pungent flavor. Soaking them in water or vinegar can help mellow their intensity.

  2. Tomatoes: Fresh, ripe tomatoes add juiciness and a sweet contrast to the onions.

  3. Bell Peppers: Often included for added crunch and sweetness. Red, yellow, or green bell peppers can be used depending on availability and personal preference.

  4. Cilantro: Fresh cilantro is a common herb in Paraguayan cuisine and adds a bright, fresh note to the salad.

  5. Vinegar and Oil: A simple dressing made with vinegar (often white or apple cider) and oil (such as olive or vegetable oil) brings the ingredients together and adds acidity.

  6. Salt and Pepper: Basic seasonings that enhance the flavors of the salad.

Preparation Method

Making Cebolla Ensalada is straightforward and requires minimal cooking, allowing the fresh ingredients to take center stage:

  1. Slice the Vegetables: Start by thinly slicing the onions, tomatoes, and bell peppers. Aim for uniform thickness to ensure even texture in the salad.

  2. Soak the Onions: If desired, soak the sliced onions in cold water for about 10-15 minutes to reduce their sharpness. Drain and pat dry before adding them to the salad.

  3. Combine Ingredients: In a large mixing bowl, combine the sliced onions, tomatoes, and bell peppers. Add chopped cilantro for an extra layer of flavor.

  4. Prepare the Dressing: In a separate bowl, whisk together vinegar, oil, salt, and pepper. Adjust the ratios to suit your taste.

  5. Dress the Salad: Pour the dressing over the vegetable mixture and toss gently to combine. Let the salad sit for about 10-15 minutes to allow the flavors to meld.

  6. Serve: Cebolla Ensalada can be served immediately or chilled in the refrigerator. It is best enjoyed fresh, alongside grilled meats, empanadas, or other Paraguayan dishes.

Nutritional Benefits

Cebolla Ensalada is not only delicious but also nutritious. The salad is low in calories and rich in vitamins and minerals, thanks to the fresh vegetables. Onions provide antioxidants, while tomatoes are high in vitamin C and lycopene, which have numerous health benefits. The use of olive oil in the dressing adds healthy fats, making this salad a wholesome choice.

Cultural Significance

In Paraguay, Cebolla Ensalada is more than just a side dish; it reflects the country’s agricultural abundance and love for fresh ingredients. It is commonly served at family gatherings, barbecues, and festive occasions, symbolizing the importance of community and sharing meals.

Cebolla Ensalada is a vibrant and refreshing addition to Paraguayan cuisine. Its combination of fresh vegetables, zesty dressing, and simplicity makes it a beloved dish that embodies the spirit of Paraguayan hospitality. Whether enjoyed at home or during celebrations, Cebolla Ensalada offers a taste of Paraguay’s rich culinary traditions, bringing together flavors that are both familiar and comforting.

Cebolla Ensalada

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Ingredients
  

  • 1 medium-sized yellow onion
  • 1 small tomato
  • ½ cup watercress
  • 1 Tbsp olive oil
  • 1½ 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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About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.

About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.

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