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Pickled onion salad

Serves 4

Medically reviewed on Sep 17, 2018

Dietitian Tip

This light and tangy salad is a great summer salad. It can also be served on top of grilled tuna steaks or with baked tortilla chips.


  • 2 large red onions, thinly sliced (about 2 cups)
  • 4 spring (green) onions with tops, chopped
  • 1/2 cup cider vinegar
  • 2 teaspoons olive oil
  • 2 tablespoons sugar
  • 1/2 cup fresh cilantro, chopped
  • 1 tablespoon lime juice
  • 4 lettuce leaves


In a small bowl, combine the onions, vinegar, oil and sugar. Stir to mix evenly. Cover and refrigerate until well chilled, about 60 minutes. Just before serving, stir in the cilantro and sprinkle with lime juice. Serve mounded on a leaf of lettuce.

Nutritional Analysis (per serving)

Serving SizeAbout 1/2 cup
Carbohydrate16 g
Cholesterol0 mg
Fiber2 g
Protein1 g
Sodium21 mg
Monounsaturated Fat1.5 g
Saturated FatTrace
Total Fat2 g

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