Salada De Cebola Brazilian Onion Salad Recipes

SALADA DE CEBOLA . BRAZILIAN ONION SALAD

Steps:

• Peel the onions and slice them into very thin slices.
• Separate the slices into rings.
• Place the onions in a bowl and cover them with ice cubes and water. Refrigerate for 2 hours. The alternative used by my friends in Bahia is to sprinkle the slices with sugar (2 Tbsp) and refrigerate for 2 hours. Both methods have worked for me.
• When you are ready to serve them, drain the onion slices and rinse under cold water.
• Serve them in a glass bowl, drizzled with extra-virgin olive oil and red wine vinegar, and sprinkled with salt and freshly ground pepper.

BRAZILIAN ORANGE SALAD

Steps:

• Peel the oranges and remove the white pith.
• Cut the oranges into thin slices. Arrange the slices on a plate.
• Sprinkle them with sugar, salt, and pepper.
• Serve, or cover with plastic wrap and refrigerate until ready to eat.

BRAZILIAN FRUIT SALAD

Steps:

• Wash the fruits and peel. Squeeze 2 oranges or the equivalent of 1/2 cup of juice and pour into a bowl.
• Cut the fruits in very small pieces. (Be sure to cut off the white part of the oranges before slicing it since it can turn the entire salad sour.).
• The smaller the pieces, the tastier the salad since you will be able to pick up a larger variety of fruits in each spoonful.
• Mix all of the fruits well and put the salad in the refrigerator until you're ready to serve it. Serve in the hallowed out half of a pineapple.

BRAZILIAN POTATO SALAD

Steps:

• Scrub the sweet potatoes and cut off the ends. Place in a large saucepan and cover with water. Sprinkle with 1 tablespoon salt and cover. Bring to a gentle boil and boil for 20 to 30 minutes or until tender. Drain and let stand until the sweet potatoes are cool enough to handle.
• Peel the sweet potatoes and cut into cubes in a bowl. Add the black beans, onion and cilantro and toss to mix.
• Whisk the mayonnaise, olive oil, Dijon mustard, Worcestershire sauce, red wine vinegar, 1/2 teaspoon salt and pepper in a bowl. Pour over the warm sweet potato mixture and toss to coat.
• Cover and chill until ready to serve.