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Salad

Onion Salad

A salad of sliced green onions and cucumbers dressed with French dressing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Onion and cucumber match in chemistry and in kitchens. They rank in the top 8% of all ingredient pairs, and cooks put them together in 6,050 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Onion Salad

Ingredients

Directions

Prepare the vegetables

  1. Peel and slice the green onions, then soak the sliced onions in cold water for 20 minutes.

  2. Peel and slice the cucumbers, then add the cucumber slices to the same cold water.

Dry and serve

  1. Drain and dry the onions and cucumbers on a soft towel.

  2. Arrange the cucumber and onion slices overlapping on a plate.

  3. Pour French dressing over the salad and serve.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Onion + cucumbertop 8% of all pairs
    Smell alikestrong
    Cooked together6,050 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cucumbers
Provide the crisp, watery bulk that gives the salad its fresh texture.
Green onions
Add a sharp, aromatic bite that cold soaking mellows.
French dressing
Adds acidity, fat and seasoning that carry the flavour of the salad.

The step that matters

Drying the onions and cucumbers. Any water left on the slices will dilute the dressing and make the salad soggy, so the slices should be patted fully dry before dressing.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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