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I have the opposite problem, whenever I buy a ready-made salad there's red onions everywhere, and I'm allergic to them. The trick seems to be a combo of really small dices that stick to the salad leafs and long half-circle ones that hook onto them. So cut the onion lengthwise, make not too thin slices and use the outermost bits as they are and cut up the rest real fine. Maybe 1/8 of an inch, that small. Mix the tiny bits early and the big bits late.
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