A bright, crunchy, lemony onion salad that cuts through rich curries and makes every bowl taste fresher.
This Fresh Indian Onion Salad recipe is the 5-minute trick that makes a homemade curry taste like it came from your favourite Indian restaurant. It’s bright, crunchy and made entirely with simple supermarket ingredients – red onion, lemon, green chilli and a pinch of spice. Nothing fancy, nothing expensive, just everyday ingredients working really hard.
I throw this together whenever a curry feels a little rich and needs some freshness, or when I want to level up a simple weeknight dal, biryani or butter chicken without adding extra cost or effort. It’s budget-friendly, big on flavour, and one of those sides that instantly makes dinner feel more special!
What is Fresh Indian Onion Salad (laccha pyaaz)?
It’s a simple, traditional Indian side made with finely sliced onions, fresh green chilli, lemon juice and spices. You’ll find it served alongside curries, biryanis and grilled meats at most Indian restaurants. It adds brightness and crunch and instantly lifts rich, creamy dishes.
Why do you soak the onions in water first?
Soaking the onions in cold water for a few minutes tames the sharp raw onion bite and makes them sweeter and crunchier. It also helps the onion stay crisp for longer once dressed. If your onions taste extra strong, you can soak them for up to 10 minutes.
What’s the difference between garam masala and chaat masala in this recipe?
Both work beautifully, but they give different vibes:
- Garam masala – Makes the salad warm, aromatic and gentle – perfect if you want something simple and pantry-friendly.
- Chaat masala – Makes it bright, salty, tangy and restaurant-style, thanks to spices like black salt and dried mango powder. If you’ve tried the onion salad that comes with tandoori chicken or biryani at Indian restaurants, that’s usually chaat masala and it is 100% worth having in your spice drawer!
What can I serve Fresh Indian Onion Salad with?
Pretty much anything rich or creamy loves this salad. Try it with:
- Easy Lamb korma or butter chicken.
- Chicken tikka or tandoori chicken.
- Biryanis and pilafs.
- Dal and chickpea curries.
- Grilled meats, especially lamb cutlets or paneer kebabs.
- Even on top of wraps, kebab bowls, falafel bowls or leftover roast meats.
It’s one of those quick little sides that makes a plate feel instantly fresher and more balanced.
If you enjoyed Fresh Indian Onion Salad, I think you’ll love:
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Fresh Indian Onion Salad
A crunchy, Fresh Indian Onion Salad made with everyday ingredients. It’s the easiest, budget-friendly way to add restaurant-style brightness to curries and rice bowls.
- Total Time: 5 minutes
- Yield: Serves 4 as a curry topper/side 1x
Ingredients
- 2 large red onions, finely sliced into half-moons
- 1–2 green chillies, finely sliced (optional, adjust to heat preference)
- 2 tbsp freshly squeezed lemon juice
- ¼ tsp garam masala or chaat masala (see note 1)
- ¼ tsp sea salt flakes
- 1 tbsp finely chopped coriander (cilantro)
Instructions
- Place the sliced onion in a bowl of cold water for 5 minutes, then drain well (this takes away the harsh bite and keeps them crisp).
- Add the onion, green chilli, lemon juice, garam masala or chaat masala, and sea salt to a mixing bowl. Mix to combine well.
- Stir through the coriander or scatter it over the top before serving.
Notes
Note 1 – Garam masala vs chaat masala Garam masala gives the salad a warm, aromatic flavour – cosy, simple, pantry-friendly. Chaat masala adds a tangy, salty, slightly zingy kick that tastes more like a restaurant onion salad. Use whichever you prefer or already have on hand.
Make Ahead
You can prep the onions and chillies up to 24 hours in advance. Store them in an airtight container in the fridge (lining the base with a piece of paper towel helps keep everything crisp). For the best texture, add the lemon juice, salt and spices right before serving – this keeps the onions crunchy and stops them from releasing water. Chop the coriander (cilantro) fresh so it stays bright and vibrant. Not suitable for freezing.
Leftovers
Store any leftover salad in an airtight container in the fridge for 1–2 days. The onions will soften slightly as they sit, but the flavour is still delicious and works beautifully on top of leftover curry, rice bowls or wraps.
- Prep Time: 5 minutes (including optional onion soaking)
- Cook Time: 0 minutes
- Category: Sides, Salads, Sauces and Dressings, Fakeaway, Easy Entertaining
- Method: No-cook / Tossed
- Cuisine: Indian
