Red Onion Salad with Toasted Sesame Seeds
Quick & Easy 10-Minute Side Dish: Red Onion Salad with Toasted Sesame Seeds
Introducing a nutritious and incredibly easy red onion salad that you can whip up in just 10 minutes! The delightful popping texture of the toasted sesame seeds combined with the crisp red onion makes this a fantastic banchan (side dish) that’s both delicious and packed with health benefits. It’s the perfect accompaniment when you’re craving something light and flavorful.
Main Ingredients- 2 medium red onions
Seasoning- 1 Tbsp whole toasted sesame seeds
- 0.3 Tbsp salt (or to taste)
- 1 Tbsp perilla oil (Korean sesame oil)
- 1 Tbsp whole toasted sesame seeds
- 0.3 Tbsp salt (or to taste)
- 1 Tbsp perilla oil (Korean sesame oil)
Cooking Instructions
Step 1
First, prepare all the ingredients for the dish. Wash the red onions thoroughly.
Step 2
Peel the washed red onions and slice them thinly into strips. Slicing them not too thick will help the seasoning penetrate well and create a better texture.
Step 3
Arrange the thinly sliced red onions in a steamer basket over boiling water. Cover the steamer with a lid and steam for about 2 minutes. Then, turn off the heat and let it steam for an additional 30 seconds with the lid on. This method lightly cooks the onions, retaining their crispness while making them tender.
Step 4
Transfer the steamed red onions to a large bowl. It’s important to let them cool down a bit so the steam dissipates. Mixing in the seasoning while the onions are too hot can make them mushy.
Step 5
Once the steamed red onions have cooled slightly, add all the prepared seasoning ingredients. Add 1 tablespoon of whole toasted sesame seeds, 0.3 tablespoons of salt (adjust to your preference), and 1 tablespoon of perilla oil for a nutty aroma.
Step 6
Gently mix everything together with your hands until the seasoning is evenly distributed. Be careful not to overmix or mash the onions. And there you have it – a delicious Red Onion Salad with Toasted Sesame Seeds! Enjoy it with a bowl of warm rice.
