Crispy Onion Ring Salad


Onion Rings:
1 medium onion, cut so it forms rings
1cup (or more if needed) non-dairy milk such as almond milk
3 tbsp vinegar
1/3 cup corn meal
1/3 cup flour (gluten free flour works too)
1/3 cup bread crumbs
1/2 tsp paprika
1 tbsp nutrition yeast
spray oil
salt and pepper

Combine the milk and vinegar in a shallow pan. Add onion rings and soak for 3-4 hours or overnight. You can skip the soaking step if you’re in a rush, but you still need the milk/vinegar mixture to dip the onion rings in before breading them. Combine the dry ingredients in a bowl. Dip the onion rings into the breading mixture until they are coated. Lay on a baking sheet and spritz with oil. Bake at 425 F/ 220 C for 25 minutes, flipping after 15 minutes.

Buffalo sauce:
2-3 tbsp BBQ sauce (or more if making more chicken)
1 tsp hot sauce
1 tsp melted vegan butter (optional)

“Honey Mustard” dressing:
1 tbsp vegan mayo
1/2 tsp mustard
1/2 tsp maple syrup
1 tsp lemon juice

cherry tomatoes
green onion
bell peppers (I used yellow)
buffalo chicken, chickpeas or tofu
onion rings


  1. I made just the onion rings last night to go with ‘cauliflower’ wings. I had to cook them at 350 because the cauliflower cooked at that temperature so I cooked the onion rings for about 40 minutes. They turned out great! Definitely want to make them again 🙂

  2. Hayley Morrin

    I made just the onion rings (made them a few times actually) – sooo good!

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