No pomegranate molasses—any substitute?

Mix equal parts pomegranate juice and honey (or maple) with a splash of lemon; simmer to syrupy, or use balsamic glaze in a pinch.

Chop greens up to 24 hours ahead and keep chilled. Blend dressing up to 3 days ahead. Toss right before serving.

Viral Green Crunch—Pomegranate-Mint Tahini Salad

Name: Viral Green Crunch—Pomegranate-Mint Tahini Salad
Prep time: 20 min
Cook time: PTundefinedM
Total time: 20 min
Yield: 8
Ingredients: Green cabbage, finely chopped; Flat-leaf parsley, finely chopped; Cilantro (coriander), finely chopped; Celery ribs, finely chopped; Spring onions (scallions), sliced; Fennel bulb, finely chopped; Green apple, diced; Olive oil; Honey; Water; Tahini; Fresh lemon juice; Pomegranate molasses; Fine salt; Ground black pepper; Dried mint; Garlic cloves

All-green chopped salad—cabbage, fennel, herbs and green apple—tossed in a lemon-tahini dressing with pomegranate molasses and mint. Dairy-free & festive.

🥗 Viral Green Crunch — Pomegranate-Mint Tahini Salad

There’s something magical about a salad that’s vibrant, crunchy, and bursting with freshness 🌿. This Viral Green Crunch version is a medley of finely chopped greens—crisp cabbage, aromatic herbs, celery, and fennel—tossed with juicy green apple for a sweet tang. The secret star? A creamy lemon-tahini dressing infused with pomegranate molasses and mint 🍋✨.

Perfect for holiday spreads, potlucks, or weekday lunches, this salad is dairy-free, vegan-friendly, and stays irresistibly crunchy till the last bite.

🥬 A Celebration of Green Goodness

This salad takes inspiration from Sivan’s Kitchen’s viral chopped salad, elevated with a festive twist. It’s a texture lover’s dream—every bite delivers a fresh crunch from the cabbage, celery, and fennel, balanced by the tart-sweet burst of pomegranate molasses and citrus.

The combination of parsley and cilantro brings an unmistakable Middle Eastern flair, while the diced green apple adds a refreshing sweetness that ties everything together 🍏🌿.

🧄 The Creamiest Pomegranate-Mint Tahini Dressing

What makes this salad unforgettable is the silky tahini dressing. Blended with olive oil, honey (or maple syrup), lemon juice, and a generous swirl of pomegranate molasses, it’s earthy, bright, and perfectly balanced.
The touch of dried mint and garlic gives a cooling, aromatic lift—ideal for pairing with the chopped greens.

💡 Tip: If your tahini is too thick, add a tablespoon of water at a time until the dressing becomes pourable.

🥣 How to Make It

1️⃣ Prep the Greens:
Finely chop all the greens—cabbage, herbs, celery, spring onions, fennel—and dice the apple. Toss the apple with a bit of lemon juice to prevent browning.

2️⃣ Blend the Dressing:
In a blender, combine olive oil, honey (or maple), water, tahini, lemon juice, pomegranate molasses, salt, pepper, dried mint, and garlic. Blend until silky smooth.

3️⃣ Toss & Serve:
Pour dressing over the chopped greens, toss well, and adjust seasoning to taste.
Serve immediately as a refreshing side or scoopable dip with pita or tortilla chips.

🌟 Why You’ll Love It

🥗 Vibrant & Nutritious: Packed with fiber, antioxidants, and plant-based goodness.
💚 Customizable: Swap herbs, add nuts, or use maple syrup for a vegan twist.
🕒 Quick & Easy: Ready in just 20 minutes with simple chopping and blending.
🧊 Make-Ahead Friendly: Keeps well when stored separately.

🍋 Pro Tips from the Kitchen

✨ For a vegan option, use maple syrup instead of honey.
✨ Use a very sharp knife or mandoline to get that fine, even chop.
✨ Keep salad and dressing separate if you’re prepping ahead.
✨ Add pomegranate arils or toasted almonds for extra texture and color.

🧠 FAQ

Q: What can I use instead of tahini (sesame allergy)?
A: Try sunflower or pumpkin seed butter—thin with water to reach a similar consistency.

Q: No pomegranate molasses?
A: Simmer equal parts pomegranate juice and honey (or maple) with a splash of lemon, or use balsamic glaze in a pinch.

Q: Can I make it ahead?
A: Chop greens up to a day before and store chilled. Blend dressing up to 3 days ahead. Toss before serving for the best crunch.

Q: How do I keep leftovers crisp?
A: Store undressed greens and dressing separately. Once dressed, consume within 24 hours.

Q: Is it vegan and gluten-free?
A: Yes! Swap honey for maple syrup to make it vegan. All ingredients are naturally gluten-free.

💬 Reader Love

⭐ Mary D. — “I love fennel and this salad did not disappoint—super fresh and crunchy!”
⭐ BerryVegan — “So crisp and vibrant. Maple syrup worked perfectly for vegan.”
⭐ Sarah P. — “Used sunflower butter for my kid’s sesame allergy—delish and creamy!”
⭐ Monique — “Made a big batch for brunch with pita chips—gone in minutes.”
⭐ Caryn A. — “Tried date syrup instead of pom molasses—sweeter but still great!”

This Viral Green Crunch isn’t just a salad—it’s a bowl of edible sunshine ☀️💚.
Perfectly balanced, endlessly adaptable, and full of flavor. Serve it as a light starter or bring it to your next holiday gathering—it’s sure to steal the spotlight!