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Onion and Pomegranate Salad
This bright Central Asian salad transforms raw onions into a sweet and tender side dish. A quick salting technique removes their harsh bite and acts as an instant pickle. The mellowed onions are then tossed in a simple dressing of rice vinegar and sugar. Fresh coriander and juicy pomegranate seeds add a refreshing crunch and burst of color. It makes a perfect palate-cleansing accompaniment to rich roasted meats or heavy stews.
Ingredients
- 2 medium red or white onions (about 1 pound), thinly sliced
- 1 tablespoon salt, or to taste
- 3 tablespoons rice vinegar
- 1 teaspoon crushed rock sugar or regular sugar
- ½ teaspoon chile pepper flakes (optional)
- ½ cup chopped coriander
- ½ cup pomegranate seeds (see Note )
Instructions
- 1Set a colander over a bowl or in your sink and add the sliced onions. Sprinkle the salt over them and toss thoroughly to coat.
- 2Allow the onions to drain for about 15 minutes. Rinse them thoroughly under cold water, then gently squeeze out the excess moisture. Pull the slices apart and transfer them to a shallow serving bowl.
- 3Whisk the rice vinegar, sugar, and optional chile pepper flakes together in a small bowl until combined. Pour this mixture over the onions and toss well to coat evenly.
- 4Taste the salad and adjust the salt if necessary. Mix in the chopped coriander, then scatter the pomegranate seeds over the top.
- 5Serve the salad immediately to enjoy the fresh contrast of the sweet pomegranate seeds and tangy onions.