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Onion and Pomegranate Salad
The secret to this bright Central Asian salad is a quick salting technique that removes the harsh bite of raw onions. It acts as an instant pickle, leaving them sweet and tender. You'll toss the mellowed slices in a simple dressing of rice vinegar and sugar, then finish with fresh coriander and juicy pomegranate seeds. It's a refreshing, crunchy side dish that cuts right through 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
- 1Place the sliced onions in a colander set over a bowl or in the sink. Sprinkle with 1 tablespoon of salt and toss thoroughly to coat.
- 2Let the onions drain for about 15 minutes. This draws out the harsh sulfur compounds so they become sweet and tender. Rinse them thoroughly under cold water, gently squeeze out the excess moisture, and separate the slices into a serving bowl.
- 3Whisk the rice vinegar, sugar, and optional chile pepper flakes in a small bowl until combined. Pour the dressing over the onions and toss well to coat.
- 4Taste and adjust the salt if needed. Toss in the chopped coriander, then scatter the pomegranate seeds over the top.
Notes
- Prep: If you're using a whole pomegranate, score the skin and break it apart under water in a large bowl to prevent the juice from staining your hands and clothes.
- Make ahead: You can salt and rinse the onions up to a day in advance. Store them in an airtight container in the fridge until you're ready to dress the salad.
- Swap: White or red onions work equally well here, though red onions offer a more striking color contrast.