This is a great salad with either sweet pomegranates, or those that have a nice sharp tang amongst the sweetness. It is a great salsa or tiny salad.
Would you like to try other Pomegranate recipes? Try Tomato and Pomegranate Salad, Pomegranates and Bananas, and Green Olive, Walnut, Pistachio and Pomegranate Salad.
Pomegranate Salad with Green Coriander and Lime | Pomegranate Salsa
Take the stalks and roots (if available) from a bunch of green coriander, and wash well, particularly the roots. Chop really finely. If the roots are too woody, discard them.
Finely dice the middle or top portion of a stick of celery.
Take the seeds from half a large or a whole small pomegranate and mix with some mung bean sprouts, the chopped coriander and the celery. Microplane or finely grate the rind from a lime into the salad, and add the juice of half of the lime. Stir well and taste for lime. Add more if it is needed.
This is an intensely flavoured salad, and it is best to serve just a tablespoon of it per person. It makes a great tangy pre-dinner snack, and goes well with heavier dishes. I like it as a salsa with home-deep fried tofu dredged with salt and pepper.
Drizzle with a little Pomegranate Molasses.
Add a tiny amount of kepak manis or sweet soy to ground the salad. It will add a dark colour to the dish, but the counterbalance of the soy with the other ingredients is nice. Take care, because too much soy can overpower the salad.
Add a small amount of finely chopped red onion. Finely shredded kafir lime leaf adds flavour too.
A little Chaat Masala would accentuate the flavours.