Pickled red onion orange salad with feta cheese, mint, and cilantro. Date night food it is not. But let’s be honest. We’ve all been on dates we would have gladly traded for a salad. This would be that salad.
What is Red Onion Orange Salad?
In the summer, my body almost craves fresh fruits and vegetables. I wanted to create a salad that combined all those flavors my body craved, without taking a long time in the kitchen chopping and preparing. I loved the idea of pickled onions in a salad, but I’d never made them before.
But then I decided to just get in the kitchen and try it. What I have to do to create a recipe is to eat the dish (several times, for research you understand). Then I get into the kitchen and start to grab things off the shelf and it almost seems like a different part of my brain takes over at that time.
My hands know what to reach for, in a way my brain can’t always verbalize. I seem to know instinctively what will work. I mean. Most of the times I do. Not always! But the more I cook, the easier this process becomes.
How do you make pickled onions?
I have realized that the process of quick-pickling vegetable is essentially the same. Vinegar, Salt, Sugar, and some kind of seasoning herb/spice. No really. That’s really all pickled vegetables have in them. Where you get to play is the type of vinegar and the type of spice/seasoning.
There’s something about the acidic, tart, vinegary, sweet taste that just fills your mouth with a variety of flavors all at once. I always thought it was really hard to make pickled onions.
I think I will try to make pickled beets, pickled ginger, and pickled carrots one of these days soon.
How do you make Red Onion Orange Salad?
- Mix all the ingredients for the pickled onions together. Let them rest while you get everything else ready.
- Peel and chop sweet oranges. Mix with salt.
- Roughly crumble some feta cheese.
- If you really want a dressing, start making this dressing that you used for the Avocado Grapefruit salad–because SURELY you’ve made that delicious salad already! But you don’t really need a dressing.
- When ready to plate, arrange oranges in the middle. Surround with pickled onions. Pour the vinegar from the onions across everything.
- Place crumbled feta cheese on top.
- Serve!
- Kinds of vinegar: Apple cider, white vinegar, rice vinegar, chili vinegar
- Oranges: blood oranges, starfruit, pomelo, grapefruit, tart Granny Smith apples
- Cheese: blue cheese, stilton, gorgonzola, queso fresco
- Additions: Nuts, baby spinach leaves
Other easy and delicious salads you may want to try
- Keto Big Mac Salad
- Beet Salad
- Indian No-Cook Raw Mango Onion Chutney
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Red Onion Orange Salad
Ingredients
Quick Pickled Onions
- ▢ 1 cup ( 14 g ) Red Onion. chopped , thinly sliced
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Kosher Salt
- ▢ 1/4 teaspoon ( 0.25 teaspoon ) Truvia , or 1/2 teaspoon sugar
- ▢ 2 tablespoons ( 2 tablespoons ) White Vinegar
- ▢ 1 tablespoon ( 1 tablespoon ) Cilantro , chopped
- ▢ 1 teaspoon ( 1 teaspoon ) mint leaves , chopped
Salted oranges
- ▢ 1 cup ( 180 g ) Orange , chopped
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Kosher Salt
For Topping
- ▢ 1/4 cup ( 37.5 g ) feta cheese , crumbled
Instructions
Mix all the ingredients for the pickled onions together. Let them rest while you get everything else ready.
Peel and chop sweet oranges. Mix with salt.
Roughly crumble some feta cheese.
If you really want a dressing, start making this dressing that you used for the Avocado Grapefruit salad –because SURELY you’ve made that delicious salad already! But you don’t really need a dressing.
When ready to plate, arrange oranges in the middle. Surround with pickled onions. Pour the vinegar from the onions across everything.
Place crumbled feta cheese on top.
Serve!
Kinds of vinegar: Apple cider, white vinegar, rice vinegar
Oranges: blood oranges, starfruit, pomelo, grapefruit, tart Granny Smith apples
Cheese: blue cheese, stilton, gorgonzola, queso fresco
Additions: Nuts, baby spinach leaves
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Red Onion Orange Salad
Ingredients
Quick Pickled Onions
- 1 cup Red Onion. chopped thinly sliced
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon Truvia or 1/2 teaspoon sugar
- 2 tablespoons White Vinegar
- 1 tablespoon Cilantro chopped
- 1 teaspoon mint leaves chopped
Salted oranges
- 1 cup Orange chopped
- 1/2 teaspoon Kosher Salt
For Topping
- 1/4 cup feta cheese crumbled
Instructions
Mix all the ingredients for the pickled onions together. Let them rest while you get everything else ready.
Peel and chop sweet oranges. Mix with salt.
Roughly crumble some feta cheese.
If you really want a dressing, start making this dressing that you used for the Avocado Grapefruit salad –because SURELY you’ve made that delicious salad already! But you don’t really need a dressing.
When ready to plate, arrange oranges in the middle. Surround with pickled onions. Pour the vinegar from the onions across everything.
Place crumbled feta cheese on top.
Serve!
Kinds of vinegar: Apple cider, white vinegar, rice vinegar
Oranges: blood oranges, starfruit, pomelo, grapefruit, tart Granny Smith apples
Cheese: blue cheese, stilton, gorgonzola, queso fresco
Additions: Nuts, baby spinach leaves
Red Onion Orange Salad https://twosleevers.com/red-onion-orange-salad-recipe/
In less than 30 minutes, reproduce an authentic restaurant quality Pakistani Karahi Chicken Recipe at home. This low carb Keto chicken recipe is a breeze to make and is also an Instant Pot or stovetop recipe, which makes it extremely versatile.
Why You’ll Love Delicious Chicken Recipe
- Bold, fresh flavors that come from ginger, tomatoes, and aromatic spices cooked over high heat.
- Quick cooking time compared to many South Asian dishes. Karahi comes together fast and still tastes deeply developed.
- Minimal ingredients, maximum flavor , relying on a short list of pantry staples used in the traditional way.
- Restaurant-style taste at home , thanks to its signature thick, glossy gravy and vibrant aromatics.
In short, Pakistani Karahi is a fast, flavorful, and aromatic dish that delivers restaurant-quality results with just a handful of everyday ingredients.
How Did I Come Up With This Pakistani Karahi Recipe?
The first thing I want to do is to thank Saira Ahmad for not only sharing her mother’s Pakistani Karahi chicken recipe with all of us, but also putting up with me when I first completely screwed it up. As it happens I ended up making a delicious Dry Chicken curry recipe with it, but I was aiming to replicate her traditional recipe.
So then Saira had to explain what we were looking for—which was a karahi chicken with lots of ginger and tomato, and I tried again.
WHAT IS A KARAHI? OR IS IT KADHAI? KADAI?
Kadhai or Karahi or Kadai refers to a wok. Spell it however you want since Indians certainly do! Wok chicken sounds so simple–and it is indeed simple to make. But the rich spiced taste belies the simplicity of the name as well as the ease of cooking.
Many kadhai chicken recipes include sliced onions and bell peppers. You can certainly add those into this karahi chicken toward the last few minutes of cooking.
Basically, however, this is a great keto chicken recipe which takes almost no time to make, and for those of us who are tired of eating chicken, this doesn’t really taste like chicken all that much, thanks to all the other yummy ingredients.
What You Need To Make Chicken Karahi
Look how little you need to make this fabulous Pakistani Karahi chicken recipe.
- 2 tablespoons Oil - Used to sauté the ginger and chicken, helping develop flavor while allowing the spices to bloom.
- ½ cup Minced Ginger - Provides bold heat and brightness; the signature aromatic backbone of authentic Pakistani karahi.
- 1.5 pounds Boneless Skinless Chicken Thighs - Creates tender, juicy chicken pieces that hold up well in the rich tomato sauce.
- 2 cups Canned Tomatoes - Form the thick, tangy base of the karahi sauce, breaking down into a rich gravy that coats the chicken.
- 1 teaspoon Ground Cumin - Adds earthy, warm depth and complements the bold ginger and tomato flavors.
- 1 teaspoon Garam Masala - Provides warm, aromatic spice that enriches the dish and enhances savory notes.
- ½–1 teaspoon Cayenne Pepper - Supplies heat and gives the karahi its signature fiery kick; can be adjusted to taste.
- 1 teaspoon Salt - Balances the flavors and helps the tomatoes break down into a smooth, rich sauce.
- 1/4 cup Chopped Cilantro - Adds fresh herbal brightness and cuts through the richness of the sauce.
- 2–3 tablespoons Lemon Juice - Brightens the dish with acidity, balancing heat and enhancing overall flavor.
- 1 teaspoon Garam Masala – A final layer of warm, fragrant spice added at the end for aroma and depth.
- Julienned Ginger - Provides sharp, fresh heat and a crisp texture, reinforcing the ginger-forward profile.
How To Make Chicken Karahi
- Heat your Instant Pot Gem on sear/Sauté to 400F or on the stovetop, heat a nonstick 12-inch pan and when it’s hot, add in the oil. You want a wide saucepan.
- To the hot oil, add the ginger.Note that I cut the ginger quite small. I made coins, then I made matchsticks, then I cut the dice. You want to do this so you don’t get a huge chunk of ginger in any one bite. Cook the ginger for 2-3 minutes until the sides start to brown.
- Add the chicken and let the chicken sear on one side and then flip over.
- Add tomatoes and stir well.
- Mix in all the spices and stir.
- Cover the pot. Now, you’re going to cook this lovely, fragrant mixture until it is all well-cooked. Do NOT add water. Stir once in a while.
- As the chicken and tomatoes cook, you’re going to see the tomatoes mushing down, the chicken cooking and the sauce, or the gravy as we would call it, getting thicker and more homogenous.
- Soon, you will see a thin film of oil forming on the top. Some of this oil is what you added, some of it is what’s being rendered out of any fat that was on the chicken. This is your best sign that the dish is ready to eat. This will take about 10-15 minutes.
- Add all the finishing ingredients and have at it!
Tips And Tricks
Making authentic Pakistani Karahi is all about mastering high heat, bold aromatics, and the perfect balance of spice and acidity. These tips will help you achieve restaurant-quality flavor every time.
- Adjust the heat level to your preference. Start with less cayenne if you’re sensitive to spice, then increase as the flavors build.
- Use chicken thighs instead of breasts. Thighs stay juicy, tender, and flavorful even with high-heat cooking.
- Finish with fresh ingredients. Lemon juice, cilantro, and julienned ginger added at the end brighten the dish and balance the richness.
Variations
While traditional Pakistani Karahi is known for its bold ginger-tomato base and minimalistic spice profile, there are many tasty variations you can explore to suit different proteins, heat levels, and flavor preferences.
- Beef Karahi - Swap chicken for thinly sliced beef or small beef cubes; increase the cooking time to allow the meat to tenderize fully.
- Lamb Karahi - Use lamb shoulder or leg pieces for a richer, more robust version with deeper flavor.
- White Karahi - A creamy, tomato-free variation made with yogurt, green chiles, ginger, and black pepper.
Watch The Video
Pakistani Karahi Chicken Recipe
In less than 30 minutes, reproduce an authentic restaurant quality Pakistani Karahi chicken curry recipe at home.
Want More Easy Pakistani Recipes?
Check out my Instant Pot Pakistani Haleem! It’s amazing comfort food with a nourishing mix of grains, lentils, and meat.
Another great Pakistani recipe is my Instant Pot Pakistani Zarda Sweet Rice . It’s a delicious and beautiful international dessert recipe that you’re sure to love!
If you’re looking for more great chicken recipes to make in your Instant Pot or pressure cooker, check out my 37 Best Instant Pot Chicken Recipes post!
If you love Pakistani Karahi as much as I do, make sure you share it with your friends on Facebook and Instagram so they can try it too!
Pakistani Karahi Chicken | Pressure Cooker Recipe
Ingredients
- ▢ 2 tablespoons ( 2 tablespoons ) Oil
- ▢ ½ cup ( 48 g ) Minced Ginger , that is not a typo, it’s really half a cup #trusturvashi
- ▢ 1.5 pounds ( 680.39 g ) Boneless Skinless Chicken Thighs , cut into 4 pieces each
- ▢ 2 cups ( 480 g ) Canned Tomatoes
- ▢ 1 teaspoon ( 1 teaspoon ) Ground Cumin
- ▢ 1 teaspoon ( 1 teaspoon ) Garam Masala
- ▢ 1/2-1 teaspoon ( 0.5 teaspoon ) Cayenne Pepper , (okay I used 2 teaspoons and love it but don’t start there)
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
For Finishing
- ▢ 1/4 cup ( 4 g ) chopped cilantro , or parsley
- ▢ 2-3 tablespoons ( 2 tablespoons ) Lemon Juice
- ▢ 1 teaspoon ( 1 teaspoon ) Garam Masala
- ▢ julienned ginger
Instructions
For Instant Pot Gem or Stovetop
- Heat your Instant Pot Gem on sear/Sauté to 400F or on the stovetop, heat a nonstick 12-inch pan and when it’s hot, add in the oil. You want a wide saucepan.
- To the hot oil, add the ginger.Note that I cut the ginger quite small. I made coins, then I made matchsticks, then I cut the dice. You want to do this so you don’t get a huge chunk of ginger in any one bite. Cook the ginger for 2-3 minutes until the sides start to brown.
- Add the chicken and let the chicken sear on one side and then flip over.
- Add tomatoes and stir well.
- Mix in all the spices and stir.
- Cover the pot. Now, you’re going to cook this lovely, fragrant mixture until it is all well-cooked. Do NOT add water. Stir once in a while.
- As the chicken and tomatoes cook, you’re going to see the tomatoes mushing down, the chicken cooking and the sauce, or the gravy as we would call it, getting thicker and more homogenous.
- Soon, you will see a thin film of oil forming on the top. Some of this oil is what you added, some of it is what’s being rendered out of any fat that was on the chicken. This is your best sign that the dish is ready to eat. This will take about 10-15 minutes.
- Add all the finishing ingredients and have at it!
Directions for the Instant Pot
- Heat your Instant Pot and when it’s hot, add in the oil. To the hot oil, add the ginger. Note that I cut the ginger quite small. I made coins, then I made matchsticks, then I cut the dice. You want to do this so you don’t get a huge chunk of ginger in any one bite. Cook the ginger for 2-3 minutes until the sides start to brown.
- Add the chicken, tomatoes, and spices, and stir well. You do not need to add any more water.
- Close the lid and cook at high pressure for 5 minutes, and let it release pressure naturally for 10 minutes. Then release all remaining pressure.
- Add all the finishing ingredients and have at it!
Watch The Video
- You can use fresh tomatoes but if you do that in the Instant pot, add ¼ cup of water just in case your tomatoes aren’t juicy enough.
- Do not use dried ginger for this dish
- Omit cilantro if you hate it. You can substitute parsley if you’d like
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