Best 6 Onion Salad Zibelsalat Recipes

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**Onion Salad (Zibelsalat): A Culinary Journey Through Cultures and Tastes**

Embark on a culinary adventure with our comprehensive guide to onion salad, a versatile dish celebrated in various cultures worldwide. Discover the classic German Zibelsalat, a harmonious blend of tangy onions, aromatic vinegar, and savory bacon, perfect for elevating grilled meats or hearty sandwiches. Delight in the vibrant flavors of the Italian Cipolla Rossa in Agrodolce, where sweet red onions are transformed into a delectable side dish with the perfect balance of sweet and sour. Experience the refreshing simplicity of the French Salade d'Oignons, a delightful combination of thinly sliced onions, zesty vinaigrette, and fresh herbs, often served alongside grilled fish or roasted chicken. With our diverse collection of onion salad recipes, you'll find endless ways to enjoy this culinary gem, whether as a refreshing appetizer, a tangy condiment, or a flavorful addition to your favorite meals.

Let's cook with our recipes!

LUCERNE ONION SALAD (LUZERNER ZWIEBELSALAT)



Lucerne Onion Salad (Luzerner Zwiebelsalat) image

Make and share this Lucerne Onion Salad (Luzerner Zwiebelsalat) recipe from Food.com.

Provided by Lavender Lynn

Categories     Onions

Time 40m

Yield 6 serving(s)

Number Of Ingredients 6

6 -7 small onions, peeled
3 tablespoons oil
2 garlic cloves
2 tablespoons wine vinegar
rosemary, coriander
salt & freshly ground black pepper

Steps:

  • Prepare a marinade of vinegar, rosemary, coriander, salt, pepper
  • Cut the peeled onions and garlic slices.
  • Fry onions in oil until golden brown.
  • Drain and while still hot, add to the marinade.
  • Refrigerate.

ONION SALAD



Onion Salad image

Make and share this Onion Salad recipe from Food.com.

Provided by SueVM

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

1 onion, diced
4 tomatoes, de-seeded and diced
1 English cucumber, peeled, de-seeded and diced
1/2 cup cilantro leaf, finely chopped
1 lime, juice of
salt and pepper

Steps:

  • Mix together vegetables, lime juice and cilantro leaves.
  • Refrigerate for at least an hour to allow flavours to meld.
  • Serve with poppadoms or nan bread as a side dish to curries.

CREAMY ONION SALAD



Creamy Onion Salad image

Posted this recipe as a request on the message board. I found the recipe in the "Blueberries and Polar Bears" cookbook. The recipe suggests serving this with "beef or Jalaneo Goose, or on top of a beef sandwich the next day!" I guessed on the serving size, because it wasn't given.

Provided by Kim D.

Categories     Vegetable

Time 8h

Yield 12 serving(s)

Number Of Ingredients 7

6 Spanish onions (whatever kind you have on hand)
1/2 cup vinegar
1/2 cup water
3/4 cup sugar
2 teaspoons salt
1 1/4 cups mayonnaise or 1 1/4 cups similar salad dressing
2 tablespoons celery seeds

Steps:

  • Slice the onions very thin and place them in a plastic or glass dish.
  • Combine the vinegar, water, sugar, and salt.
  • Mix well to dissolve the sugar and salt.
  • Pour over the sliced onions and mix well.
  • Put a plate on top of the onions and set a weight on it.
  • A plastic bottle of oil and vinegar works well.
  • Let the onions sit on the counter all day- overnight is best.
  • Drain the onions (You will wonder where all the liquid came from!).
  • Combine the dressing and celery seed and toss with onions.
  • Put in a serving bowl and serve.

SWEET ONION SALAD



Sweet Onion Salad image

Paper-thin slices of Vidalia and red onions figure prominently in this contemporary take on a traditional steak house salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 13

1 small Vidalia onion, very thinly sliced with a sharp knife or a mandoline (about 1 1/2 cup)
1 small red onion, very thinly sliced with a sharp knife or a mandoline (about 1 1/2 cups)
3 tablespoon sherry vinegar
1 tablespoon honey
1 teaspoon fresh lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon coarse salt
1/8 teaspoon freshly ground pepper
2 tablespoon extra-virgin olive oil, plus 1 1/2 teaspoons
1 medium head radicchio (about 8 ounces), cored, leaves separated and cut into 1/2-inch pieces (about 2 1/2 cups)
2 large leaves red-leaf lettuce, torn into small pieces (about 2 cups)
1 cup red and yellow grape tomatoes (about 5 ounces), halved if large
1 tablespoon finely chopped fresh flat-leaf parsley

Steps:

  • Put onions into a large bowl of cold water. Swish onions with your hands until water becomes cloudy. Transfer onions to a clean bowl of cold water, and let soak 15 minutes. Repeat twice. Drain, and pat dry. Transfer to a large bowl.
  • Whisk together vinegar, honey, lemon juice, mustard, salt, and pepper in a bowl. Add oil in a slow, steady stream, whisking until emulsified.
  • Add radicchio, lettuce, tomatoes, and parsley to bowl with onions. Drizzle with dressing to taste, and toss. Serve with remaining dressing on the side.

Nutrition Facts : Calories 149 g, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, Sodium 119 g

SALAD-E SHIRAZI (PERSIAN CUCUMBER, TOMATO AND ONION SALAD)



Salad-e Shirazi (Persian Cucumber, Tomato and Onion Salad) image

Named for the city in southwestern Iran, salad-e Shirazi is found on practically every Iranian table at practically every meal. Think of it as an herbier, juicier, more acidic version of Greek salad, Israeli salad or Indian kachumber. It should be bright, crunchy and tart, a nice counterpoint to rich, buttery rice and unctuous stews. Toss the cucumbers, onion, herbs and tomatoes with the lime vinaigrette just before serving to preserve their crunch. In Iran, dining companions usually fight over the leftover juice at the end of a meal.

Provided by Samin Nosrat

Categories     salads and dressings, vegetables, side dish

Time 20m

Yield 6 to 8 servings (about 5 cups)

Number Of Ingredients 8

3 to 4 Persian cucumbers (about 3/4 pound)
1/2 red onion, diced into 1/4-inch pieces
2 tablespoons any combination of finely chopped fresh parsley, cilantro, basil or dill
1 teaspoon dried mint
2 to 3 medium tomatoes (about 1 pound)
1/4 cup freshly squeezed lime juice (from about 2 limes), plus more as needed
3 tablespoons extra-virgin olive oil
Fine sea salt and freshly ground black pepper

Steps:

  • Remove alternating stripes of peel on cucumbers and trim ends. Dice cucumbers into 1/4-inch pieces and place in a large bowl with onion and fresh herbs. Using your fingers to break up any large pieces, gently grind the dried mint into the bowl. Remove tomato cores, dice remaining tomatoes into 1/4-inch pieces and add to bowl.
  • In a small bowl, make a vinaigrette by whisking together 1/4 cup lime juice, oil, 3/4 teaspoon salt and 1/4 teaspoon pepper. Just before serving, dress vegetables with vinaigrette and stir to combine. Taste and adjust seasoning with salt and lime juice as needed. This salad should be bright, crunchy and tart, a nice counterpoint for rich, buttery rice and unctuous stews. Serve at room temperature or lightly chilled. Cover and refrigerate leftovers for up to 2 days.

ONION SALAD (ZIBELSALAT)



Onion Salad (Zibelsalat) image

Onions are a celebrated vegetable in the city of Bern, where Zibelmärit (Onion Market Day) takes place every November. In the 15th century when a rampaging fire almost demolished the city, the first Zibelmärit was held for the farmers of nearby Fribourg, who brought onions for the starving inhabitants. From Easy Menu Cooking...

Provided by Vicki Butts (lazyme)

Categories     Vegetables

Time 30m

Number Of Ingredients 8

4 yellow onions, peeled and sliced 1/4-inch thick (about 1 lb.)
1 tsp salt
1/2 tsp pepper
4 slice bacon
1 Tbsp whole wheat flour
2 Tbsp cider vinegar
dash(es) sugar
2 Tbsp fresh chives, chopped

Steps:

  • 1. In a bowl, sprinkle onion slices with salt and pepper.
  • 2. Using 2 forks, mix well and separate onion slices into separate rings.
  • 3. Place bacon and onion rings in a large skillet over medium heat.
  • 4. Cook until bacon is crisp and onions are light brown (about 10 minutes), stirring frequently.
  • 5. Sprinkle with flour, stirring gently so flour coats onions.
  • 6. Add vinegar and sugar. Cook 2 more minutes, stirring constantly.
  • 7. Remove pan from heat and cover to keep warm.
  • 8. Before serving, sprinkle with chives.

Tips:

  • Use a sharp knife: A sharp knife will help you to thinly slice the onions without tearing them.
  • Soak the onions in cold water: Soaking the onions in cold water for 30 minutes will help to remove some of the sharpness of the onion flavor.
  • Use a variety of onions: Using a variety of onions, such as red onions, white onions, and shallots, will add different flavors and textures to your salad.
  • Don't overdress the salad: A little bit of dressing goes a long way with this salad. Overdressing it will make it soggy.
  • Serve the salad immediately: This salad is best served immediately after it is made. The longer it sits, the more the onions will lose their crunch.

Conclusion:

Zwiebelsalat is a delicious and refreshing salad that is perfect for a summer picnic or potluck. It is also a great way to use up leftover onions. With its simple ingredients and easy preparation, this salad is sure to be a hit with everyone who tries it.

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