Fuhrman's Cashew Dressing. Onion Cucumber Salad Recipe. Korean Cucumber Salad Recipe. Asian Cucumber Ribbon Salad Recipe. Orange and Pomegranate Salad with Pickled Onions. This is a simplified version of a salad in Deborah Madison's The Savory Way, one of my most loved cookbooks. The original recipe includes pistachios and a kind of deconstructed vinaigrette - a separate drizzle of oil and vinegar or pomegranate juice. The nuts and oil would add a good bass note to round out and ground the dish, but even without them the flavours of this salad work amazingly well together - I love the pomegranate seeds with the onion. You need a bit of planning ahead in order to make the pickled onions.
Deborah Madison's pickled onion recipe appears in other cookbooks of hers as well, and is a great standby. The only thing I change about them is to add a few whole spices. Pickled onions: Slice one medium red onion into very thin rings and sprinkle with about 1 tbs of sugar; cover with vinegar and add a couple of whole cloves or allspice. You can use the onions after about 20 minutes, but if you are using the spices it takes a week or more for the flavours to develop.