Prepare to be captivated by this smart and seductive Pomegranate and Radish Salad. The secret lies in marinating thinly sliced red onion in a jewel-toned dressing of smashed pomegranate and fresh lime juice. This simple step tames the onion’s sharp bite, transforming it into something fresh, bittersweet, and wonderfully peppery. It’s a vibrant explosion of flavor and texture that pairs beautifully with a dense, buttery pilaf, grilled halloumi, or crispy tofu.
Ingredients
• Seeds of ½ a pomegranate, approx. 1 cup / 175g
• 2 tablespoons / 30 ml lime juice
• 2 teaspoons / 8g sugar
• ½ teaspoon / 2.5g salt, or to taste
• 3 tablespoons / 45 ml canola oil
• 1 pinch ground red chile
• ½ a red onion, very thinly sliced
• ¾ pound / 340g daikon radish
• ½ pound / 225g red radishes
Instructions
1. First, make the dressing. Put the pomegranate seeds into a large bowl and crush them with scrupulously clean hands until they become very juicy. Whisk in the lime juice, sugar, salt, oil, and ground red chile. Mix and taste, adjusting as you wish; you might need a little extra sugar if your pomegranate is sour.
2. Add the thinly sliced red onion to the dressing, stir to coat, and leave to marinate for at least one hour. This is key to mellowing the onion’s flavor.
3. While the onion marinates, prepare the radishes. Peel the daikon with a vegetable peeler and slice as thinly as you can. Wash the red radishes, trim them, and slice thinly.
4. Add the prepared daikon and red radish slices to the bowl with the marinated onions. Toss everything together until well combined.
5. Transfer the salad to a shallow dish or a rimmed platter to serve immediately.
Nutritional Information
• (per serving)
• Calories: 145 kcal
• Fat: 11g
• Carbohydrates: 10g
• Fiber: 2g
• Sugar: 7g
• Protein: 1g
• Sodium: 210mg
Pro Tips
• For perfectly uniform, paper-thin slices, use a mandoline slicer for the radishes and onion.
• Don’t skip the one-hour marinating time for the onion; it is essential for taming its raw punch and balancing the salad’s flavors.
• To avoid staining your hands, you can place the pomegranate seeds in a sealed zip-top bag and gently crush them with a rolling pin or the bottom of a glass.
FAQ
Q: How can I make this salad a complete vegetarian meal
A: To transform this salad into a satisfying main course, add a rich source of protein. It pairs wonderfully with grilled halloumi for a savory, cheesy element, or with crispy pan-fried tofu or a cup of chickpeas to keep it entirely plant-based and protein-packed.
Q: Is this radish salad recipe vegan
A: Yes, this Pomegranate and Radish Salad is naturally vegan as written. All ingredients are plant-based, making it a perfect choice for a vegan diet. Serve it with crispy tofu for a delicious vegan meal.
Q: What can I substitute for daikon radish
A: If you can’t find daikon, you can simply use more red radishes. For a different but equally delicious crunch, try substituting with thinly sliced fennel, crisp jicama, or even celery.
Q: How long can I store this pomegranate and radish salad
A: This salad is best enjoyed immediately to appreciate the crisp texture of the radishes. However, you can store leftovers in an airtight container in the refrigerator for up to 24 hours. The flavors will continue to meld, but the radishes will soften slightly.
