Onion Salad Recipe
Onion Salad is made with thinly sliced raw onions tossed in a tangy soy-based dressing and topped with Katsuobushi bonito flakes. This easy, quick, and healthy side dish is incredibly versatile and pairs well with just about any meal, not just Japanese dishes. While onions are usually a supporting ingredient, in this Onion Salad they take center stage as the main—and only—vegetable.
What’s Onion Salad?
Onion Salad is a simple side dish that has long been enjoyed at Izakaya and other restaurants, as well as in homes throughout Japan. While it is commonly served with Japanese-style dressings, Ponzu-based dressing, and Katsuobushi bonito flakes, the practice of eating raw onions became widespread only in the last few decades. As Western-style cuisine gained popularity in Japan during the 1980s, along with a growing interest in healthy eating, thinly sliced raw Onion Salad became a staple in both restaurants and home kitchens. In spring, when sweet and tender new onions are in season, Onion Salad is especially popular because the onions are mild enough to enjoy with little more than a light dressing.
Eating raw onions gained nationwide attention in Japan during the 1990s and early 2000s, when television health programs frequently promoted the idea of “keeping the blood flowing smoothly” and maintaining healthy cholesterol levels. Onion Salad became one of the signature dishes associated with this trend. These programs introduced sulfur compounds found in raw onions, such as allyl sulfides, which were believed to help support healthy blood circulation. They also highlighted quercetin, a natural antioxidant found in onions. Today, researchers agree that eating onions alone will not dramatically “thin the blood.” However, studies suggest that the sulfur compounds found in onions may help support cardiovascular health, making Onion Salad a delicious addition to a balanced diet.
When preparing Onion Salad, it’s best not to soak the sliced onions in water for too long. While soaking reduces their sharp flavor, it can also wash away some of the water-soluble nutrients. Instead, let the thinly sliced onions rest in the air for 10 minutes. Exposure to oxygen naturally mellows their pungency while preserving more of their nutrients. If you want to retain the maximum amount of nutrients, you can skip soaking altogether and simply let the onions rest. Keep in mind, though, that even sweet onions can taste quite sharp when eaten completely raw.
Topping the salad with Katsuobushi bonito flakes may look like an optional garnish, but it actually plays an important role. Rather than relying solely on the flavor of the onions, Katsuobushi adds rich Umami and savory depth that elevates the entire dish. We highly recommend not skipping it!
Tips and substitutions for Onion Salad
- If you have a mandoline slicer, it’s the easiest way to get thin, even slices of onion. If not, don’t worry. A sharp knife works just as well—just slice the onion as thinly as you can.
- Our Ponzu-style dressing is a classic and traditional choice for Onion Salad. Adding a mild-flavored oil gives the dressing a little extra richness without overpowering the bright Ponzu flavor. If you prefer, you can also use olive oil or sesame oil for a different but equally delicious twist.
- Unless you enjoy the sharp bite of raw onions, we recommend using sweet onions for this salad. Regular yellow or brown onions can be quite pungent when eaten raw, even after resting or soaking. Sweet onions have a milder flavor, making them a better choice for enjoying Onion Salad fresh.
More recipes like Onion Salad
Video
Ingredients
- 1 onion
- salt
- 1 Tbsp soy sauce
- 1 Tbsp rice vinegar
- 2 Tbsp canola oil
- 1/2 – 1 tsp sugar
- Katsuobushi (dried bonito flakes(optional))
Instructions
- Slice onion very thinly. Use slicer if you have it. Put sliced onion in water with salt (about 1/4 tsp) and leave for 10 minutes or so. Squeeze and dry with a paper towel.
- Whisk soy sauce, vinegar, oil and sugar very well in a bowl. Add sliced onion and mix.
- Sprinkle with Katsuobushi if you like.
would llke to buy cook book
Lorraine,
thanks, some day it may happen 🙂