Red onion salad with pomegranate for shashlik
4 servings
15 minutes
This exquisite salad is the perfect complement to juicy kebabs, adding freshness and vibrant flavor. Red onion, sliced into thin half-rings, is softened with raspberry vinegar, giving the dish a delicate tanginess. Pomegranate seeds bring sweetness and a slight tartness, creating an interesting contrast. Cilantro completes the composition with a spicy herbaceous note. This salad not only delights the palate but also impresses aesthetically: ruby pomegranate sparkles against the backdrop of purple onion, awakening the appetite. Its origins are tied to Caucasian traditions where pomegranate and onion often accompany meat dishes. It should be served chilled to highlight the freshness of the ingredients and balance the rich aromas of the kebabs.
1
Slice the onion into the thinnest half-rings possible.
- Sweet red onion: 2 heads
2
Remove the seeds of the pomegranate with your hands, or you can cut the pomegranate in half and hit it with a wooden spoon over a large container.
- Pomegranates: 1 piece
3
Chop the cilantro finely.
- Cilantro: 1 bunch
4
Mix pomegranate seeds with onion, add raspberry vinegar, mix well and refrigerate for at least 1 hour.
- Pomegranates: 1 piece
- Sweet red onion: 2 heads
- Raspberry vinegar: 2 tablespoons
5
Sprinkle with finely chopped cilantro on top and serve.
- Cilantro: 1 bunch
