Shawarma red onion salad is a tangy, lightly spiced side dish made with thinly sliced red onion, lemon juice, olive oil, sumac, cumin, and coriander. The lemon juice and salt help soften the onion’s sharpness, while the spices add a warm, aromatic flavor.
This quick, no-cook salad works especially well as a topping for shawarma-style wraps, falafel, hummus bowls, and roasted vegetables. Let the dressed onions rest briefly before serving so the flavors can come together.
Start with the Vegetable Cooking Guide:
https://letsveg.com/vegetable-cooking-guide
Video
Shawarma Red Onion Salad
A quick shawarma-spiced red onion salad with lemon juice, sumac, cumin, coriander, and olive oil. Tangy, aromatic, and ideal for wraps, bowls, and grilled or roasted vegetables.
Ingredients
Equipment
Salad Bowl
Cooking Instructions
- Slice the red onion as thinly as possible. Place in a bowl.
- Soften the Onion and 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.
- Drizzle in olive oil. Sprinkle cumin, sumac, coriander, turmeric, and cinnamon (if using).
- Toss well and let sit for 5-10 minutes to allow flavors to blend.
- Top with fresh herbs if desired. Taste and adjust seasoning.
Nutrition
Notes
- Slice the red onion very thinly so the dressing coats it evenly and the slices soften more quickly.
- Massage the onion gently with lemon juice and salt for 30-60 seconds to reduce its sharpness.
- Let the dressed onion rest for 5-10 minutes before serving for a slightly softer texture and more blended flavor.
- Sumac adds a tart, citrus-like flavor. Taste before adding extra lemon juice so the salad doesn't become overly sour.
- Use less cumin or coriander for a milder spice flavor, or add a little extra sumac for a tangier finish.
- Serve with shawarma-style wraps, falafel, hummus, pita sandwiches, or roasted vegetables.
One Response
10 minutes of preparation, it turned out excellent and delicious.