Kachumber Salad

Indian Kachumber Salad is made with fresh tomatoes, cucumbers, and onions. It is vegan, crunchy, and goes perfectly with Indian curries and rice dishes.

Course Appetizer, Salad

Cuisine Indian, Pakistani/Indian

Prep Time 5 minutes

Calories 170kcal

Author Wajeeha Nadeem

Equipment

Knife
Cutting board

Ingredients

2 cucumbers
2 to matoes
1 onion
1/2 teaspoon cumin powder
1/2 teaspoon red chili powder
1 tablespoon lemon juice
1/2 teaspoon salt
Handful of cilantro and mint

Instructions

Start by washing all the cucumbers and tomatoes.
Chop the cucumbers finely, and set aside in a bowl.
Dice the tomatoes finely, and add to the cucumbers.
Peel the onion, dice finely. If the onion is too pungent, you can soak it in cold water for 10 minutes. Drain, and add to the salad bowl.
Add chopped mint leaves and cilantro.
Sprinkle over the spices, and add the lemon juice.
Toss the salad together until well combined.
Serve immediately.

Notes

Cucumbers: You can peel the cucumbers if you prefer. I recommend using English or Persian cucumbers. But regular cucumbers are fine too in this recipe.
Tomatoes: Use ripe but firm tomatoes, to avoid a mushy salad. You can also use cherry tomatoes.
Onions: Indian red onions are used traditionally, but even white onions will be good in this recipe. You can also omit the onions altogether. Lemon juice: Sub with fresh lime juice or vinegar.
Spices: These are optional.
Variations: Radish, shredded cabbage, shredded carrots, or finely chopped bell pepper are great additions to this recipe.
Storage: Can be stored in the fridge for up to 1-2 days.

Nutrition