Onion salad recipe: cooking options


Onion salad can be a great snack for a festive and everyday winter feast. There are many recipes for such dishes, which can be divided into 2 groups: canned and fresh salads. Fresh salads are mainly made from several ingredients, and canned ones can be either a full-fledged multi-ingredient or a mono-ingredient snack. You can choose the best recipe for onion salad from those that will be described below.

The classic onion salad recipe for the winter

Homemade pickling onions is a great option to get rid of excessive pungency and bitterness of a vegetable. This appetizer is fragrant, delicious and crispy.

In order to prepare onion salad, you must:

  • 800 grams of onion;
  • 3 tablespoons of sugar;
  • 2 tablespoons of salt;
  • 0.5 liters of water
  • 500 milliliters 9% vinegar.

Step by step recipe:

    1. Bulbs are peeled, cut into rings, scalded with boiling water.
    2. Marinade is prepared in a separate pan. To do this, salt, sugar and vinegar dissolve in water.
    3. Onion rings are poured with hot marinade, laid out on sterilized jars and corked.

The resulting dish can be used as an independent snack, as well as an additional ingredient for salads and main dishes.

Winter cucumber salad

How to Make Onion Vinegar Salad: A Simple Salting Recipe

You can diversify onion taste by adding additional ingredients, for example, cucumbers, to the workpiece. This workpiece is characterized by a crispy structure and interesting taste.

To prepare it you need:

  • 400 grams of cucumbers;
  • 100 grams of onion;
  • 1 bunch of favorite greens;
  • 1 chilli pod;
  • 20 grams of 9% vinegar;
  • 50 milliliters of olive oil;
  • 2 garlic cloves;
  • 2 peas of allspice;
  • 10 grams of salt.

How to cook:

    1. Cucumbers are washed, cut into thin circles.
    2. Bulbs are peeled, chopped in half rings.
    3. Vegetables are mixed, finely chopped garlic and herbs are added to them.
    4. Everything is salted, poured with vinegar, kneaded and set aside for 15 minutes.
    5. Chili, spices are placed at the bottom of a clean can, oil is poured.
    6. Next, the real snack is laid out there.
    7. Vegetables are poured with the allocated juice to the top. If there is little juice, it can be replaced with boiling water and oil.
    8. The container is covered with a lid and sent for sterilization, which lasts 12 minutes.
    9. The workpiece is closed with a preservation key.

The appetizer prepared according to this recipe will be ready after 7 days. It is worth considering that it is allowed to store it not only in the refrigerator, but also at room temperature, the main thing is that direct sunlight should not fall on it.

Onion salad with zucchini

You can increase the nutritional qualities of onion salad by adding zucchini to it.

Preparing such an appetizer is very simple, for this you need:

  • 3 pounds of onions;
  • 5 kilo zucchini;
  • 0.5 kilograms of carrots;
  • 3 tablespoons of salt;
  • 220 grams of sugar;
  • 0.5 liters of olive oil.

How to cook for the winter:

    1. Zucchini and carrots are washed, peeled, rubbed on a coarse grater.
    2. The onion is freed from the husk, cut into half rings.
    3. Vegetables are mixed, seasoned with salt, sugar, butter. The mixture is placed on the stove and stewed for 15 minutes over low heat.
    4. The hot salad is laid out in clean containers, sent for sterilization and sealed.

You can eat salad after salting after 7 days.

Daikani sarada with a bow

Daikani sarada - a Japanese dish whose traditional recipe does not include the addition of onions. It is interesting that onions do not spoil the taste of this appetizer at all - it only makes it a little bit bitter, sharper, so many housewives still prefer to add it to the salad.

To prepare a Japanese snack, you need:

  • 100 grams of crab sticks;
  • 10 orange slices;
  • 2 lunch spoons of tobiko caviar;
  • 2 tablespoons of mayonnaise;
  • 1 cucumber;
  • 1 carrot;
  • 1 daikon;
  • some mayonnaise;
  • 2 chili rings and 1 sprig of parsley.

How to do:

    1. Carrots, daikon are washed, peeled, rubbed on a grater.
    2. The onion is peeled, cut into thin half rings, transferred to carrots and daikon.
    3. Cucumbers are washed, grated and transferred to other chopped vegetables.
    4. The orange is peeled, its 3 slices are cut in half.
    5. Crab sticks are rolled out and cut into a length of 1 centimeter.
    6. In a separate container, orange, tobiko caviar, crab sticks are mixed. The mass is seasoned with mayonnaise.
    7. The vegetable mixture is laid out on a plate, forming an even layer on its surface.
    8. A salad dressed with mayonnaise is placed on top of vegetables using a cooking ring.
    9. The top of the design is decorated with chili and a leaf of parsley.

Daikani sarada - a fresh salad that should be consumed soon after cooking.

Red tomatoes with onions for the winter: a step-by-step recipe for salad

One of the simplest recipes for pickling onions and tomatoes is the preservation of chopped vegetables.

For pickling you will need:

  • 800 grams of tomatoes;
  • 4 onions;
  • 8 garlic cloves;
  • 8 peas of allspice;
  • 3 sprigs of parsley;
  • 3 branches of dill;
  • 2 tablespoons of olive oil;
  • 4 bay leaves;
  • 1 liter of water;
  • 2 tablespoons of sugar;
  • 1 tablespoon of salt;
  • 6 cloves;
  • 1 tablespoon of vinegar essence.

Step by step cooking:

    1. Each tomato is washed, dried, cut into slices (it is best to cut the vegetable into 8 slices).
    2. Onions and garlic are peeled, rinsed, dried. Bulbs are cut into rings, and garlic is cut into 2 halves.
    3. Sugar, salt, cloves are thrown into boiling water. The liquid is left to boil for 5 minutes.
    4. Then vinegar is poured into the marinade base, everything is mixed, cooked for another 2 minutes and removed from the heat.
    5. Oil is poured into the bottom of a clean jar, dill branches, parsley, bay leaves, pepper are stacked. Tomato, garlic and onion slices are laid out on a prepared basis.
    6. Filled containers are filled with marinade, covered with lids and sent for sterilization. Sterilize the harvest of red tomatoes and onions should be within 20 minutes.
    7. The workpiece is immediately rolled up, rolled over, wrapped in a warm towel and left in this state until morning.

You can eat such a salad after 2 weeks. During this time, tomatoes are saturated with marinade, and onions will lose their bitterness.

How to make Zavalinka salad: a recipe as in Okey

Many people sometimes buy ready-made salads in stores where they sell their own cooking. One such outlet is the Okay store. Many people in this store are attracted by their appearance, as well as their taste, Zavalinka salad. Is it possible to cook it at home?

Of course, yes, for this you need:

  • 300 grams of chicken;
  • 150 grams of pickled cucumbers;
  • 2 carrots;
  • 1 beetroot;
  • 1 stalk of celery;
  • 400 grams of potato;
  • some salt;
  • a pinch of black pepper;
  • a small amount of mayonnaise;
  • a pair of branches of greenery.

Zavalinka is prepared using the following technology:

    1. The chicken is washed, boiled, cut into medium pieces.
    2. Potatoes, beets, carrots are boiled in their skins.
    3. Vegetables are peeled. Beets are grated, potatoes are cut into cubes, carrots are rubbed on a coarse grater.
    4. Pickled cucumbers are cut into small cubes.
    5. Celery is rubbed on a fine grater.
    6. The greens are chopped with a knife.
    7. Then all the ingredients are laid out in a salad bowl in the following sequence: potatoes, chicken, cucumbers, carrots with celery, mayonnaise, beets.
    8. Top salad is seasoned with salt and pepper, decorated with chopped herbs.

If you want to make Zavalinka a little sharper, finely chopped onions can be placed between the layer of potatoes and chicken. Zavalinka is a puff salad, if it is planned to be served in a portioned form to the table, it must be carefully cut and distributed on plates with a spatula. It is better to eat salad, mixing layers between each other.

Salad with Peppers, Carrots and Onions

Salads with the addition of onions will help to cope with viruses, and also warn against avitominosis. Onions are best consumed in the raw state, but in canned form, it is also able to preserve a lot of useful properties.



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