Onion Salad with Mint and Pomegranate

Throughout central Asia, pomegranates and sweet, mild yellow onions are used together in endlessly inventive ways; this pungent and refreshing dish, as much condiment as salad, is perfect with grilled beef or lamb.

Slideshow: Delicious, Quick Side Dishes

  • Servings: MAKES ABOUT 2 1/2 CUPS

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  • 1 large Spanish or Bermuda onion (1 pound), halved lengthwise and thinly sliced crosswise
  • 1 tablespoon coarse salt
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon pomegranate syrup
  • 1/2 teaspoon sugar
  • Pinch of cayenne pepper
  • 1/4 cup finely chopped fresh mint leaves
  • 1/2 cup fresh pomegranate seeds

How to make this recipe

  1. In a medium bowl, toss the onion slices with the salt and let stand for 20 minutes. Rinse the onion in 2 changes of cold water and pat dry.

  2. In a medium bowl, whisk together the lemon juice, pomegranate syrup, sugar and cayenne. Add the onion and mint and toss well. Transfer the salad to a plate and garnish with the pomegranate seeds.

Contributed By Published December 1995

487432 recipes/onion-salad-with-mint-and-pomegranate 2013-12-06T23:39:24+00:00 Jeffrey Alford, Naomi Duguid fall|winter|christmas|dinner-party|thanksgiving|middle-eastern|salads|sauces-and-condiments|6|basic-easy|make-ahead|no-cook|vegetarian december-1995,onion salad,onion relish,onion side dish,fast side dish,Jeffery Alford,Naomi Duguid recipes,onion-salad-with-mint-and-pomegranate 487432

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