Making kachumber salad is quick and easy. All you need to do is chop the vegetables and mix them with freshly squeezed lemon juice, cilantro, and spices like chaat masala.
Why You’ll Love This Recipe
What You Need to Make this Recipe
- Tomatoes: Use firm, ripe tomatoes to make this kachumber salad recipe. I prefer Roma tomatoes since they produce less liquid than other varieties, but cherry tomatoes are a great alternative if you want a sweeter flavor.
- Cucumbers: Persian cucumbers have the best crunch, which I love! English cucumbers also work.
- Onions: I prefer red onions because the strong flavor complements the other ingredients; if you’re concerned about the sharpness, massage salt into them before adding them to the salad. You can also replace red onions with shallots or white onions.
- Chiles: Including chiles is optional, but I love the extra heat.
- Cilantro: This highly debated herb flavors the side, but leave it out if it’s not your thing – try mint instead.
- Lemon Juice: Lemon juice brightens the salad. You can also try fresh lime juice or white vinegar.
- Spices: Flavor the salad with salt, black pepper, and chaat masala.
Additions and Substitutions
- Incorporate other vegetables like radishes, bell peppers, corn, and carrots.
- Replace the chaat masala with spices like ground cumin powder, red pepper flakes, or cayenne powder.
- Add mangos, strawberries, blueberries, or pomegranate seeds to make the salad sweeter.
How to Make Kachumber Salad
The full recipe with measurements is in the recipe card below.
Step 1: Finely dice the ingredients and add them to a serving bowl.
Step 2: Toss and combine them with lemon juice, olive oil, salt, and black pepper.
Expert Tips
- Use fresh vegetables and herbs whenever possible.
- Aim for a uniform cut for all the vegetables to ensure a balanced combination of flavor and texture in each bite.
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Serving Suggestions
You can pair kachumber salad with any meal, but consider serving it with piping hot dal, pulao, tandoori chicken, and curries with basmati rice or naan for added freshness to the rich and tasty meal.
What to do With the Leftovers
- Refrigerate – Store the leftover salad in an airtight container in the refrigerator for 3 days.
More Salad Recipes:
Kachumber Salad
Making kachumber salad is quick and easy. All you need to do is chop the vegetables and mix them with lemon juice, herbs, and spices.
Equipment
Ingredients
- 5 Roma tomatoes, finely diced
- 5 medium Persian cucumbers, finely diced
- 1 medium red onion, finely diced
- 1 jalapeno or serrano peppers, finely chopped
- ¼ cup cilantro, chopped
- lemon juice 1 lemon
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon chaat masala
Instructions
- Finely dice the ingredients and add them to a serving bowl.
- Toss and combine them with lemon juice, olive oil, salt, and black pepper.
Notes
Expert Tips:
- Use fresh vegetables and herbs whenever possible.
- Aim for a uniform cut for all the vegetables to ensure a balanced combination of flavor and texture in each bite.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Serving | Calories: 26 kcal | Carbohydrates: 6 g | Protein: 1 g | Fat: 0.2 g | Saturated Fat: 0.05 g | Polyunsaturated Fat: 0.1 g | Monounsaturated Fat: 0.02 g | Sodium: 199 mg | Potassium: 231 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 550 IU | Vitamin C: 14 mg | Calcium: 18 mg | Iron: 0.3 mg
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!