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If you’ve had salada de cebola (aka onion salad) at a Brazilian steakhouse, you know how well its bold, refreshing flavor pairs with grilled meat. The onion is sweet, mellow, and beautifully enhanced with fresh herbs dressed in a zippy vinaigrette. Serve it up with anything you cook on the grill!
If you’ve ever been to a Brazilian steakhouse or enjoyed a home-cooked churrasco (barbecue) meal, chances are you’ve come across tangy, refreshing salada de cebola. Otherwise known as Brazilian onion salad, this simple dish steals the show with its bold flavor!
One of my fiancé’s and my favorite restaurants is a local Brazilian steakhouse. Of course meat is the main event, but if I’m being honest, the salad bar alone is enough to make me happy! There’s a variety of charcuterie and cheese (with really good cheese like fresh mozzarella, Parmesan shaved off a wheel, and asiago), smoked salmon, marinated olives, chimichurri and other fresh sauces, salad greens with other veggies, and house-made Brazilian side dishes and salads, such as couscous salad with cranberries and herbs, Brazilian potato salad, and my personal favorite: onion salad!
If you think you don’t like onion, you might be very pleasantly surprised by this dish. We use a quick and easy kitchen technique—blanching—to tame raw onion’s sharp bite. The result is a crisp, slightly sweet, tangy, and refreshing salad that cuts through the richness of grilled meats, making it the perfect side for Brazilian barbecue.
What Is Salada de Cebola?
Salada de cebola translates to “onion salad”. However, don’t let the basic name fool you; it’s much more than just chopped onions on a plate!
This traditional Brazilian dish typically features thinly sliced onion marinated in a mixture of vinegar, lime juice, olive oil, salt, and a touch of sugar. Some variations include herbs like parsley or cilantro, sliced tomatoes, or peppers.
In Brazil, salada de cebola isn’t just a side dish, it’s a flavor enhancer. Vibrant, acidic flavors perfectly balance out the smoky richness of grilled meats and hearty stews. This salad provides just that: brightness, crunch, and a punch of flavor. It’s often served with feijoada (Brazil’s national bean and meat stew), on the side of grilled chicken or steak, or even spooned over rice and beans.
Ingredients
Breaking It Down
Ingredients Explained
In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.
- White onion – You’ll need 1 1/2 pounds of white onion, peeled and thinly sliced, which is about 5 cups sliced. If you don’t have white onion, yellow or red onion will also work, but the flavor will change slightly.
- Extra-virgin olive oil – Like any vinaigrette, we use oil to add richness to balance out the acidity from vinegar.
- Red wine vinegar – A splash of vinegar adds a punchy flavor that helps make this salad bold and refreshing.
- Fresh lime juice – For zesty, bright citrusy flavor.
- Sugar – Adds sweetness for balance. Feel free to adjust the amount to taste.
- Salt – A natural flavor enhancer, salt makes sure this salad isn’t bland.
- Fresh herbs – I use parsley, chives, and oregano here, but cilantro would also be delicious. Feel free to play with the recipe and use whatever herbs you like.
- Red chili pepper – I like to use a small amount of a spicy chili pepper, such as Calabrian chili pepper or finger chili pepper, for a touch of heat for balance. This is optional; you can omit it, or use sweet red bell pepper if you prefer.
Step-by-Step Instructions
- Peel the onions, cut them in half, and thinly slice the halves (aim for slices about 5mm thick). Separate the slices.
- Bring a large pot of water to a rolling boil, and prepare an ice bath (fill a large bowl with ice and add water). Add the onions to the boiling water and cook 2 1/2 to 3 minutes; drain. Immediately transfer the onions to the ice bath for 3 minutes.
- Drain well.
- Add the onion, oil, sugar, vinegar, salt, parsley, chives, oregano, and chili to a large bowl and toss to coat.
You can serve it now, but if you have time, chill for 30 minutes before serving for best flavor.
Storage
Store in an airtight container in the fridge for up to 3 days.
Pro Tips for the Best Brazilian Onion Salad
- Balance the acid to your liking. Adjust the lime juice and/or vinegar to taste; add more or less to make it tangier or smoother.
- Thinly slice the onion. Carefully slice the onion by hand or using a mandoline slicer.
- Plunge the onion into a bowl of ice water immediately after blanching. This quickly stops the cooking process and results in the best texture.
- Let it marinate. Even 10 to 15 minutes will enhance the taste and let the flavors blend, but it gets even better if you can let it sit for 30 minutes or longer.
How to Serve Salada de Cebola
This versatile salad pairs beautifully with:
- Churrasco steak or chicken
- Feijoada
- Grilled fish
- Rice and beans
- Or as a topping for sandwiches, wraps, or burgers!
Frequently Asked Questions
You can use white, yellow, or red onions. White onions are most traditional in Brazil and offer a sharp flavor, while red onions provide a sweeter, milder bite and beautiful color. Just be sure to slice them thinly!
No! You can keep the onion raw and still mellow the flavor by soaking it in a water bath with vinegar and salt for 15 minutes. After that, rinse and drain the onion well, and proceed with the recipe.
Yes! In fact, this salad tastes even better after it sits for a bit. Make it up to 3 days in advance and store it in the fridge. Just give it a quick toss before serving.
As written, this salad has a mild spice level. To make it spicier, feel free to bump up the chili pepper.
More Recipes For Onion Lovers
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Brazilian Onion Salad Recipe (Salada de Cebola)
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Ingredients
- 1 1/2 pounds white onion peeled and thinly sliced (about 5 cups sliced; one very large onion was about about the right amount for me)
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lime juice
- 1 tablespoon sugar
- 3/4 teaspoon salt
- 1 tablespoon minced fresh parsley
- 1 tablespoon minced fresh chives
- 1/2 tablespoon minced fresh oregano
- 1 minced fresh red chili pepper such as Calabrian chili pepper or finger chili pepper; optional
Instructions
- Peel the onions, cut them in half, and thinly slice the halves (aim for slices about 5mm thick). Separate the slices.
- Bring a large pot of water to a rolling boil, and prepare an ice bath (fill a large bowl with ice and add water). Add the onions to the boiling water and cook 2 1/2 to 3 minutes; drain. Immediately transfer the onions to the ice bath for 3 minutes, and then drain well.
- Add the onion, oil, sugar, vinegar, salt, parsley, chives, oregano, and chili to a large bowl and toss to coat. Serve, or if you have time, chill for 30 minutes before serving for best flavor.
Notes
- Recipe Yield and Serving Size: This recipe makes about 3 cups of onion salad, or 12 (1/4-cup) servings.
- Storage: Store in an airtight container in the fridge for up to 3 days.
- Soaking Method Instead of Blanching: You can keep the onion raw and still mellow the flavor by soaking it in a water bath with vinegar and salt for 15 minutes. After that, rinse and drain the onion well, and proceed with the recipe.
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
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I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
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