Salada De Cebola . Brazilian Onion Salad

1. Peel the onions and slice them into very thin slices.

2. Separate the slices into rings.

3. 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.

4. When you are ready to serve them, drain the onion slices and rinse under cold water.

5. Serve them in a glass bowl, drizzled with extra-virgin olive oil and red wine vinegar, and sprinkled with salt and freshly ground pepper.

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Nutrient	Quantity
Total fats	27.3 g
Protein	3.306 g
Carbohydrates	55.605 g
Energy	471.635 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2175 g
Water	281.4143 g
Aspartic acid	0.273 g
Calcium, Ca	73.476 mg
Lutein + zeaxanthin	12 g
Fiber, total dietary	5.1 g
Fatty acids, total saturated 22:0	0.0348 g
Carotene, beta	3 g
Niacin	0.348 mg
Arginine	0.312 g
Riboflavin	0.081 mg
Tocopherol, beta	0.0297 mg
Fatty acids, total saturated 20:1	0.084 g
Glutamic acid	0.774 g
Sodium, Na	14.56 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3388 g
Total lipid (fat)	27.3 g
Manganese, Mn	0.4066 mg
Fructose	3.87 g
Proline	0.036 g
Fatty acids, total saturated 16:0	3.1503 g
Sucrose	30.3464 g
Choline, total	18.381 mg
Sugars, total	40.0964 g
Serine	0.063 g
Fatty acids, total saturated 18:0	0.5393 g
Vitamin B-6	0.36 mg
Selenium, Se	1.5 g
Ash	1.1222 g
Fatty acids, total saturated 18:1 undifferentiated	19.2816 g
Pantothenic acid	0.369 mg
Phenylalanine	0.075 g
Copper, Cu	0.121 mg
Betaine	0.327 mg
Thiamin	0.138 mg
Methionine	0.006 g
Iron, Fe	0.9503 mg
Carbohydrate, by difference	55.605 g
Phosphorus, P	88.468 mg
Folate, total	57 g
Tocopherol, gamma	0.2241 mg
Alanine	0.063 g
Valine	0.063 g
Fatty acids, total saturated 18:2 undifferentiated	2.6747 g
Glycine	0.075 g
Glucose (dextrose)	5.91 g
Fatty acids, total saturated 14:0	0.012 g
Zinc, Zn	0.5228 mg
Isoleucine	0.042 g
Fatty acids, total polyunsaturated	2.8922 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	0.075 g
Tocotrienol, alpha	0.12 mg
Vitamin A, IU	6 IU
Folate, DFE	57 g
Tryptophan	0.042 g
Vitamin C, total ascorbic acid	22.2745 mg
Phytosterols	104.67 mg
Fatty acids, total saturated 20:0	0.1118 g
Tyrosine	0.042 g
Vitamin K (phylloquinone)	17.454 g
Fatty acids, total saturated	3.8542 g
Histidine	0.042 g
Fatty acids, total monounsaturated	19.7385 g
Threonine	0.063 g
Folate, food	57 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Vitamin E (alpha-tocopherol)	3.9345 mg
Magnesium, Mg	31.148 mg
Lysine	0.117 g
Potassium, K	452.085 mg
Cystine	0.012 g
Fluoride, F	3.3 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	2 tablespoons	110.124	27.5448	0
Salt	0	0	0	0
Olive oil	2 tablespoons	238.68	0	27
Onion	2	120	28.02	0.3
Pepper	0	0	0	0
red wine vinegar	1 tablespoon	2.831	0.0402	0