WHITE ONION SALAD

This is a simple side dish salad in a Japanese style dressing. It makes a lovely side condiment to barbequed meats and is delicious with Torello’s new heat and serve slow cooked master stock brisket in Korean BBQ sauce. Sprinkle with Southern Seagreens furikake to finish - for an added kick use the chilli blend.

Take care to finely slice the onion to help absorb the flavours and soften. White onion is less astringent and spicy than red or brown onions, making it the perfect choice to eat raw in salads. However, if you prefer zero astringency see the note detailed below and follow the step to soak the sliced white onion in cold water first.

 serves 3-4 as a side dish

1 large white salad onion

1 tablespoon (20ml) Homegrown wakame shoyu

3 teaspoons Mock Orchard apple cider vinegar

½ teaspoon honey, or sugar

1 teaspoon extra virgin olive oil

Southern Seagreens furikake, to sprinkle

Using a mandoline set at 1mm thickness, thinly slice the onion into rings.  Alternatively, slice the onion in half, then finely slice across with a sharp knife. Transfer onions to a medium bowl. See note if soaking onions first*

In a small bowl stir together the shoyu, vinegar, honey and oil. Pour the dressing over the onions and toss to coat well. Adjust seasoning if necessary, adding a little extra vinegar if too sweet, or a little extra shoyu for added umami.

Transfer to a serving dish and sprinkle with furikake to garnish. Serve immediately.

Note: To remove onion astringency cover with cold water, drain, then cover with iced cold water. Set aside in the refrigerator for 30 minutes. When ready to use drain and rinse the onions under cold running water. Dry the onions in a salad spinner or pat dry with a clean tea towel or paper towel.

Recipe by Fiona Hammond, November 2025