Spiced Onion Salad 3 Ways: Laccha, Sumac & Poppadom Style

I am excited to share these three restaurant-style onion salad recipes because they take just 10 minutes to make, and are a simple way to add bold flavor to any meal!

This collection includes laccha pyaaz, the classic Indian onion salad served in Indian restaurants, often alongside curries such as aloo matar; Mediterranean-style sumac onion salad for shawarma and more; and the ever-popular spiced onions, made Indian takeaway-style, for poppadoms.

Is it ok to eat onions in a salad? Yes, for most people, it is perfectly fine to eat raw onions in a salad. They add crunch and freshness to a dish. Whether thinly sliced (as I do in my carrots cucumber salad), finely chopped, or marinated, raw onions bring a delicious sharpness that pairs beautifully with herbs, spices, dressings, and fresh vegetables.

Whether you are putting together a quick family meal or planning a summer spread for parties, picnics, potlucks, and backyard barbecues, these flavorful onion side dishes instantly make the meal feel extra special.

This post includes helpful tips, but if you're in a hurry, use the "Jump to Recipe" or section links to skip ahead.

Jump to:

• About the 3 must-have onion salads
• The #1 secret to restaurant-style onions
• At-a-glance: which one should you make?
• Ingredients and Instructions
• Laccha pyaaz
• Sumac onions
• Red Spiced Onions
• Tips and Notes
• Storage and Making ahead
• Serving suggestions
• FAQs
• 📖 Recipe
• Comments

About the 3 must-have onion salads

Laccha pyaaz: If you have wondered, "What is laccha pyaaz?", it is the raw onion salad commonly served alongside meals at Indian restaurants or dhabas (roadside eateries). Laccha means layers, referring to the onion rings, and pyaaz means onion. To make this dhaba-style onion salad, red onions are sliced into rings or half-moons and tossed with ground spices, lemon juice, and fresh herbs.

Sumac onions: Sumac onions are a tangy Middle Eastern-style marinated onion salad often served as part of a mezze platter or alongside wraps and kebabs. For this salad, onions are thinly sliced and mixed with sumac, vinegar (or lemon juice), and fresh herbs for a bright, zesty flavor.

The #1 secret to restaurant-style onions

Padma's pro tip: Before mixing, soak your sliced onions in ice-cold water for 10 minutes. This removes the "sulfur bite" (raw onion breath!) and ensures the onions stay incredibly crunchy. This is the secret used by professional chefs.

At-a-glance: which one should you make?

Style	Best paired with	Key flavor profile
masala laccha pyaaz	biryanis, curries, dals	spicy, tangy, crunchy
sumac onions	kebabs, falafel, wraps	tart, earthy, herby
red spiced onions	poppadoms, starters	sweet, jammy, umami

Ingredients and Instructions

The common ingredients across all three recipes are onions (of course!) and fresh herbs. Let's take a closer look at what else you'll need for each one, one by one.

As always, check the recipe card below for exact quantities and detailed instructions.

Laccha pyaaz

Onions: Red onions work best for their sharp yet slightly sweet crunch.

Chaat masala: A tangy spice blend made with ingredients like amchur (dried mango powder), black pepper, and black salt. You can find it at Indian grocery stores or online. I highly recommend not skipping it.

Red chilli powder: Use a mild variety. It's mainly for color and a gentle heat.

Fresh cilantro (coriander): Use only the leaves. Not keen on cilantro? No problem, feel free to omit it! Or use mint leaves instead. 

Lime juice: Lemon juice works just as well. 

Salt: I use pink salt, but you can also use kala namak (black salt) or any salt you normally cook with.

Green chilies:  I use finger chilies because I like my salad spicy. If you prefer less heat, use a milder chili variety.

Ground coriander: Adds a warm, earthy depth of flavor.

Making laccha onions

Step 1: Slice the onions, prep the aromatics.

Peel, wash, and slice the onions into thin rings or half-moons. Gently rub them with your fingers to separate the layers. Slice the green chilies and roughly chop the cilantro leaves.

Step 2: Add the spices.

Place the onions in a bowl. Sprinkle in the salt, chaat masala, red chili powder, and ground coriander. Mix gently so that the onions don't break.

Step 3: Finish with freshness.

Add the green chilies, cilantro, and lime juice. Toss everything together until well combined.

Your classic Indian spicy rings are ready to serve! You can enjoy it immediately, or if you have a few extra minutes, let it sit in the fridge for 5 to 10 minutes so the flavors can mingle and deepen beautifully.

Sumac onions

Onions: This recipe is traditionally made with red onions. However, you can also use brown or Spanish onions if you prefer.

Sumac: A Middle Eastern spice made from dried berries of the sumac plant. It has a tart, lemony flavor.

Fresh herbs: Traditionally, this recipe uses parsley. I use fresh cilantro and mint instead. Feel free to use only parsley or a combination of all three.

Lemon juice: Adds a fresh, zesty flavor to the salad. You can also use white vinegar if preferred.

Olive oil: Use extra virgin olive oil for the best flavor.

Making sumac red onions

Step 1: Slice the onions and prep the herbs.

Peel, wash, and slice the onions into thin half-moons. Roughly chop the cilantro and tear the mint leaves into 2 to 3 pieces.

Step 2: Assemble the salad

Place the sliced onions in a bowl and add the sumac, herbs, olive oil, and lemon juice. Mix gently.

And that's it, your earthy, tangy salad for kebabs is ready to serve! You can enjoy it immediately, or if you have a few extra minutes, let it sit in the fridge for 5-10 minutes so the flavors can mingle and deepen beautifully.

Red Spiced Onions

Onions: This recipe can be made with red, brown, or yellow onions. Use whatever you prefer. I've used red onions here.

Mango chutney: This gives the salad its jammy sweetness. You can use sweet mango chutney if you prefer. I've used a spicy one.

Tomato ketchup: Adds a deep, umami-rich flavor. I've used garlic-flavored ketchup for extra depth.

Chili powder: I've used Kashmiri chili powder for its bright color and mild heat. You can also use paprika or cayenne if you prefer.

Herbs: I use both mint and cilantro. Feel free to use either one if that's what you have. You can add mint sauce (1 teaspoon) instead of fresh mint.

Bhuna jeera: Roasted and ground cumin. It adds depth and a subtle smokey note. You can skip it if needed.

I have not added any extra salt to my salad. Check for taste and add a little, if you prefer.

Making Indian onion salad for poppadoms

Step 1: Dice the onions and prep the herbs.

Peel, wash, and dice the onions into small bite-sized pieces. Gently rub them with your fingers to separate the layers. Roughly chop the cilantro and tear the mint leaves into 2 to 3 pieces.

Step 2: Assemble the salad

Place the chopped onions in a bowl and add the chutney, ketchup, spices, and herbs. Mix gently.

And that's it, your sweet and tangy poppadom relish (BIR-style) is ready to serve! You can enjoy it immediately, or if you have a few extra minutes, let it sit in the fridge for 5 to 10 minutes so the flavors can meld.

Tips and Notes

These onion salads are a breeze to make, and with a few simple tips, you can recreate that restaurant-style flavor at home every time.

Slice and dice the onions evenly. Don't cut them too thin or too thick. Thin slices can collapse and lose their crunch quickly, while thicker slices won't absorb the flavors as well. You can use a mandoline slicer if you prefer. Finely dicing the onions is the secret to that curry house texture fans love.

Padma's top tip: Let the salad sit for 5 to 10 minutes. This resting time allows the onions to release their juices and blend with the spices. It improves both the flavor and the color of the onion salad.

Storage and Making ahead

Fresh is best: Once cut, raw onions don't stay fresh for long. These onion salads are not ideal for meal prep. They are at their best when freshly made and still crisp and crunchy. Ideally, use them within an hour of preparing.

Prep ahead: If you need to get ahead, keep the sliced onions in cold water until you are ready to make the salad. This helps keep them crisp and fresh. Drain well, and pat dry before adding the spices and other ingredients.

Storage: These salads are best enjoyed the same day. If needed, store them in an airtight container in the fridge and consume as soon as possible.

Serving suggestions

FAQs