Sesame and pomegranate salad recipe

A stunning sesame and pomegranate salad that combines Asian green veg choi sum with radish and scallion tossed with a sesame vinaigrette dressing

Vegetarian, vegan option, gluten free, dairy free, healthy, easy, quick, side dish

Prep time: 10 mins  |  Cook time: 0 mins  |  Total time:  10 mins

Serves 2-4

Sesame and pomegranate salad

This fresh, light sesame and pomegranate salad makes a perfect side dish for dinner parties. It’s quick and easy to throw together and adds some greenery and variety to whatever you serve it with.

The sesame oil in the dressing adds a rich toasty savouriness that balances nicely with the sweet pomegranate. The radish adds a satisfying crunch. It’s a particularly attractive looking salad – the bright pink seeds look fabulous nestled in the dark green choi sum.

I recently served this will a mild creamy coconut chicken curry, along with rice and mango salsa. It definitely brought a nice freshness and a hint of Asian flavour to the overall meal. I think this would be a nice dish to have as part of a big buffet offering, as it can go well with many flavours. It’s certainly a more exciting offering than your typical green salad.

Sesame and pomegranate salad recipe


  • 100g Choi Sum (1-2 bunches)
  • 6 radishes
  • 4 scallions
  • Handful fresh coriander (optional)
  • 60g pomegranate seeds
  • 1 tbsp Sesame seeds

Sesame dressing

  • 2 tbsp lemon juice
  • 2 tbsp red wine vinegar
  • 1 tsp honey (or agave syrup for vegan version)
  • 1 tsp sesame oil
  • Salt & pepper


  1. Chop the choi sum, thinly slice the radishes and slice the scallions
  2. Mix the veg together in a bowl with the coriander if using
  3. Mix the dressing ingredients together in a small bowl until well combined, and check the seasoning
  4. Toss the dressing through the veg
  5. Sprinkle pomegranate and sesame seeds on top
  6. Serve!

You could try serving this with my chickpea and sweet potato curry – it would make a nice alternative to the greens I usually sprinkle on top. If you make this – let me know how you got on in the comments below. What did you serve it with? Did you add anything extra?

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