Kachumber salad is a crisp and refreshing side, combining uniformly diced fresh vegetables in a simple lemon dressing. The simple salad provides a cooling contrast to hearty Indian meals like butter chicken masala, goat karahi, and beef seekh kabobs.
Ingredients You’ll Need
- Tomatoes: Use firm, ripe tomatoes like Roma tomatoes for the kachumber salad recipe, or substitute them with grape or cherry tomatoes.
- Cucumbers:I recommend using crunchy Persian or English cucumbers.
- Onions: I enjoy the sharpness of red onions, but shallots and white onions are just as tasty. If you’re concerned about the strong flavor of the onions, try soaking them in water or massaging them with salt before adding them to the salad.
- Chiles: I love the extra heat from fresh green chiles like jalapeño or serrano peppers, but leave them out if you don’t want the dish to be spicy.
- Cilantro: Flavor the salad with fresh cilantro leaves or mint leaves.
- Lemon Juice: Brighten the dish with fresh lemon juice from one lemon.
- Spices: Finish the salad with salt, black pepper, and a pinch of flavorful chaat masala.
Additions and Substitutions
- Get creative and add more vegetables like radishes, bell peppers, or carrots. Fruit is a tasty addition; try juicy mangos, strawberries, blueberries, or pomegranate seeds for a sweeter salad.
- Replace the chaat masala with other spices like cumin, red pepper flakes, or cayenne pepper.
How to Make Kachumber Salad
The full recipe with measurements is in the recipe card below.
Step 1: Finely dice the vegetables with a sharp knife and transfer them to a serving bowl.
Step 2: Add the lemon juice, olive oil, salt, and black pepper. Stir to combine.
Expert Tips
- Prioritize using fresh vegetables and herbs to make this classic summer salad.
- Uniformly cut the vegetables so they quickly absorb the dressing.
- Consider peeling the cucumbers and scooping out the seeds and soft center if using English cucumbers.
If you enjoy the side dish, pair it with one of these Indian recipes!
Serving Suggestions
Kachumber salad is a perfect companion for piping hot masoor dal, yakhni pulao, baked tandoori chicken, and different curry recipes. It’s an ideal way to add a fresh crunch to all your favorite dishes!
What to do with the Leftovers
- Refrigerate: Store the leftover salad in an airtight container in the refrigerator for 3-4 days.
More Salad Recipes:
Kachumber Salad
- 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 fresh cilantro, chopped
- lemon juice 1 lemon
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon chaat masala
- Finely dice the vegetables with a sharp knife and transfer them to a serving bowl.
- Add the lemon juice, olive oil, salt, and black pepper. Stir to combine.
- Prioritize using fresh vegetables and herbs to make this classic summer salad.
- Uniformly cut the vegetables so they quickly absorb the dressing.
- Consider peeling the cucumbers and scooping out the seeds and soft center if using English cucumbers.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.