Shawarma Red Onion Salad

Some dishes exist to wake everything else up. Shawarma Red Onion Salad is one of them. Sharp, tangy, lightly spiced, and full of personality, it’s the kind of side that turns simple food into something memorable. Just a small spoonful can transform a bowl, a wrap, or a plate of vegetables into a complete, vibrant meal.

Across Middle Eastern kitchens, onions have long been treated not just as a base ingredient, but as something worthy of the spotlight. When sliced thin and gently dressed with acid and spice, red onions soften, mellow, and take on a bold sweetness of their own. Add warm shawarma spices, and suddenly the salad becomes fragrant, colorful, and alive.

This salad fits perfectly into the Let’s Veg lifestyle because it proves that vegetables don’t need much to shine. No cooking, no fuss just balance. Sharp and soft. Fresh and warm. Simple and powerful. It’s food that brings energy to the table.

Olivia

Shawarma Red Onion Salad

5 from 1 vote

Some dishes exist to wake everything else up. Shawarma Red Onion Salad is one of them. Sharp, tangy, lightly spiced, and full of personality, it’s the kind of side that turns simple food into something memorable. Just a small spoonful can transform a bowl, a wrap, or a plate of vegetables into a complete, vibrant meal. Across Middle Eastern kitchens, onions have long been treated not just as a base ingredient, but as something worthy of the spotlight. When sliced thin and gently dressed with acid and spice, red onions soften, mellow, and take on a bold sweetness of their own. Add warm shawarma spices, and suddenly the salad becomes fragrant, colorful, and alive.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 4

Calories: 64

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 large red onion very thinly sliced
• 2 tablespoons fresh lemon juice or apple cider vinegar
• 2 tablespoons extra-virgin olive oil
• ½ teaspoon ground cumin
• 1 teaspoon ground Sumac
• ¼ teaspoon ground coriander
• ¼ teaspoon turmeric optional
• Pinch of cinnamon optional but traditional
• Salt to taste
• Fresh parsley or cilantro finely chopped (optional)

Equipment

Salad Bowl

Method

 

1. Slice Thin
2. Slice the red onion as thinly as possible. Place in a bowl.
3. Soften the Onion
4. Add lemon juice and a pinch of salt. Massage gently with your hands for 30–60 seconds until the onions soften and release their sharpness.
5. Add Flavor
6. Drizzle in olive oil. Sprinkle cumin, sumac, coriander, turmeric, and cinnamon (if using).
7. Toss & Rest
8. Toss well and let sit for 5–10 minutes to allow flavors to blend.
9. Finish & Serve
10. Top with fresh herbs if desired. Taste and adjust seasoning.

Nutrition

Calories: 64kcalCarbohydrates: 0.3gProtein: 0.1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1mgPotassium: 9mgFiber: 0.1gSugar: 0.01gVitamin A: 3IUVitamin C: 0.1mgCalcium: 4mgIron: 0.3mg

Notes

Spoon over hummus or baba ghanoush
Add to wraps, pita sandwiches, or bowls
Serve alongside roasted vegetables or lentils
Use as a bright topping for grain salads

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