Onions are packed with antioxidants and are a great source of quercetin, a natural antihistamine that can be a big help during allergy season. But many people avoid these wonderful bulbs. If you are holding back due to the possibility of tears while chopping, difficult digestion or the potential for bad breath, this extra-crunchy onion slaw is for you. Works great as a side dish or topping and can also be part of salad.
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- 2 onions, peeled and very finely sliced (We prefer red onions, but white onions work very well too.)
- Juice of 4-5 lemons. Zest optional.
- 1 tbsp sea salt
- 1 tbsp finely minced parsley
- 1-2 tsp caraway seeds
- Optional: For a little kick, add a spice that’s right for your type.
- Place onion slices and salt in a bowl and cover with enough lemon juice to completely submerge. You may find you need more than 4 lemons. Mix well to combine and refrigerate for at least 1 hour.
- When you are ready to eat, drain any remaining lemon juice, and stir in the parsley and caraway seeds (and optional lemon zest and spices). Leftover slaw will keep at least two days refrigerated in an airtight container.
- The sulfuric compounds in onions often cause watery eyes. Dr. D'Adamo recommends freezing onions for 20 minutes before cutting. Safety goggles can also be very helpful.
- Soaking the onions in lemon juice will cure them, keeping them crunchy and removing any trace of “onion-y” aftertaste.
- Caraway and parsley have great digestive properties, so this slaw is friendly to sensitive stomachs.