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Light onion salad with fiber and antioxidants
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
100 g of Pearl onion salad has 62 calories. It contains 10.1 g of carbs, 1.2 g of protein, 2.2 g of fat and 1.8 g of fiber. Its 0.1 mg of B6 covers 7% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 100 g
62
KCAL / 100G
Carbs
10.1g
· 4% DV
Protein
1.2g
· 2% DV
Fat
2.2g
· 3% DV
Fiber
1.8g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 62% · Protein 7% · Fat 31%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 62 kcal | |
| Total fat | 2.2 g | 3% |
| Saturated fat | 0.3 g | 2% |
| Trans fat | 0 g | |
| Sodium | 210 mg | 9% |
| Total carbohydrate | 10.1 g | 4% |
| Fiber | 1.8 g | 6% |
| Protein | 1.2 g | 2% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 100 g | 62 kcal |
| 1 piece (small) | 8 g | 5 kcal |
| 1 tablespoon (diced) | 15 g | 9 kcal |
| 2 tablespoon (diced) | 30 g | 19 kcal |
| ½ cup (chopped) | 65 g | 40 kcal |
| ½ serving (small) | 75 g | 47 kcal |
| 100 g | 100 g | 62 kcal |
| 1 cup (chopped) | 130 g | 81 kcal |
| 1 serving (large) | 160 g | 99 kcal |
Calculated from 62 calories per 100 g.
Pearl onion salad is made with small pearl onions tossed in a dressing, commonly olive oil with lemon juice or vinegar. Parsley, herbs, sumac, or pomegranate molasses can be added, so recipes vary by cook and region.
To make pearl onion salad, peel the onions and dress them with olive oil, lemon juice or vinegar, and herbs. Use them raw for a crisp, sharp salad, or cook and cool them first for a softer, sweeter version.
For pearl onion salad, trim the root and tip, briefly soak the onions in hot water, then transfer them to cold water. The loosened skins should slip off more easily; avoid soaking them so long that they start to cook.
Yes, you can make pearl onion salad with pickled pearl onions, but they bring more acidity and salt than fresh onions. Drain them well and taste the dressing before adding extra vinegar, lemon, or salt.
Pearl onion salad can be made with raw or cooked onions. Raw onions stay crisp and pungent, while briefly boiled or roasted onions become tender and mellow; cool cooked onions before adding fresh herbs and dressing.
A simple olive-oil and lemon or vinegar dressing suits pearl onion salad. For a Turkish-style variation, add sumac or a little pomegranate molasses, then adjust the acidity so it complements rather than overwhelms the onions.
Pearl onion salad pairs well with grilled meat, kebabs, and rice dishes, and it can add a sharp contrast to richer mains. Serve it chilled or at room temperature as a side rather than as a substitute for a leafy salad.
Yes, pearl onion salad can be prepared a few hours ahead and refrigerated so the onions absorb the dressing. Add parsley and other delicate herbs shortly before serving to keep their color and texture.
Keep pearl onion salad in a covered container in the refrigerator and aim to eat it within a few days. If the onions were cooked, let them cool before refrigerating, and discard the salad if it sat out for an extended period.
Freezing pearl onion salad is not recommended because thawed onions can turn watery and soft, while fresh herbs lose their texture. Make only what you need, or refrigerate leftovers for a short time instead.
Vitamins
B6
0.12mg · 7% DV
Vitamin C
5.8mg · 6% DV
Folate
18µg · 5% DV
B1
0.04mg · 3% DV
Minerals
Sodium
210mg · 9% DV
Manganese
0.13mg · 6% DV
Copper
0.05mg · 6% DV
Potassium ⭐
150mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 62 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Pearl onion salad brings small, sweet onions together with a sharp dressing, often lemon or vinegar and olive oil; herbs may be added, too. Recipes vary, and the onions can be served crisp or briefly cooked until tender. This Turkish-style preparation makes the onions the focus rather than burying them among heavier ingredients.
In Turkey it works well as a meze or side dish, especially alongside grilled food, beans, or other vegetable dishes. Its tangy dressing balances the onions’ sweetness, while the salad stays relatively light and provides some fibre. For a gentler flavour, briefly cook the onions and use the dressing sparingly; serve chilled or at room temperature.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.3g
MONOUNSATURATED
1.45g
POLYUNSATURATED
0.24g
Omega 6:3 ratio 11:1
Above the ideal 4:1 (11:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.