Radish, Red Onion, + Pomegranate Salad
mooli, pyaz aur anaar ka salad
Why This Recipe Works
A smart and seductive salad where marinating the onions in pomegranate juice transforms their sharp bite into something mellow and bittersweet. It is a colorful, peppery accompaniment that brightens any heavy meal.
Instructions
Place the pomegranate seeds in a large bowl and crush them with your hands until they release their bright juices, then whisk in the lime juice, sugar, salt, oil, and chile.
Add the thinly sliced red onion to the juice mixture and let it marinate for at least an hour to soften its punchy flavor.
Peel the daikon and slice both types of radishes as thinly as possible using a sharp knife or mandolin for a delicate crunch.
Toss the radishes into the dressing, mixing well to ensure the pink pomegranate juice coats every slice, then arrange on a shallow platter.
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate leftovers for up to 2 days.
Can I make this ahead of time?
The dressing can be made up to 2 days in advance and stored in the refrigerator. Add the radishes just before serving.
