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Brazilian Onion Salad

This gold medal Brazilian Onion Salad is fantastic to serve alongside chicken or beef, to spoon onto rice or to serve as a condiment on just about anything. This post is brought to you by the Vidalia Onion Committee.

This easy side dish only takes minutes to make! I like to let it marinate in the fridge for a bit before enjoying, but I wouldn’t blame you if you wanted to dig into this Brazilian Onion Salad right away.

What’s In Brazilian Onion Salad?

I thought it would be fun to do a Brazilian recipe, so I asked my Brazilian friend Deby (who helped with my Brazilian Hearts of Palm Salad recipe) about recipes that use onion. She told me about their onion salad.

It’s really just thinly sliced onions, red wine vinegar, olive oil, salt, and pepper. You can toss in some tomato too, if you like. With those super simple ingredients, it’s really amazing how good this side dish is.

Do I Need To Toss With Sugar?

Normally when Brazilians make their onion salad they toss the sliced onion with sugar and put it in the fridge for a couple of hours to sweeten up. But since I used Vidalia onions, which are naturally so sweet, that step could be skipped entirely.

It’s a sweet-hot-sour mixture that is delicious served alongside chicken or beef or spooned onto rice. It’s such a fantastic condiment to use on just about anything.

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Brazilian Onion Salad Recipe

  • Author: Christine Pittman
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Mix
  • Cuisine: Brazilian

DESCRIPTION

This gold medal Brazilian Onion Salad is fantastic to serve alongside chicken or beef, to spoon onto rice or to serve as a condiment on just about anything.


Ingredients

Scale
  • 1 Vidalia onion, sliced very thinly
  • 1/4 cup chopped green onions
  • 10 cherry tomatoes, quartered
  • 2 Tbsp. olive oil
  • 1 Tbsp. red wine vinegar
  • 1/2 tsp. salt
  • 1/8 tsp. black pepper

Instructions

  1. Combine all ingredients in a medium bowl.
  2. Serve immediately or for better flavor, let marinade in the fridge for 1 hour.

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