Onion Salad

Recipe from Ofelia Toledo Pineda

Adapted by Molly O’Neill

Published February 27, 1993

Total Time
15 minutes
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—Molly O'Neill

Featured in: FOOD; Chili Country

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Ingredients

Yield:Six servings

  • 2 white onions, peeled and sliced thin

  • 1 teaspoon kosher salt or sea salt

  • 2 teaspoons grated orange rind

  • 4 tablespoons lemon juice

  • 6 tablespoons orange juice

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

4 grams carbs; 18 calories; 110 milligrams sodium; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the sliced onions in a ceramic bowl, sprinkle with the salt, toss and allow to sit for 5 minutes. Add the orange rind and the lemon and orange juices. Allow to sit for 10 more minutes and serve.

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Credits

ADAPTED FROM OFELIA TOLEDO PINEDA

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