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.
Key Ingredients
- 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.
- Chili Peppers: 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 fresh-tasting side dish with lemon juice from one lemon. Select a lemon with a vibrant color that is heavy for its size. Bring it to room temperature and roll it between your palm and the counter to make it easier to juice.
- Spices: Finish the salad with kosher salt, black pepper, and a pinch of flavorful chaat masala.
Additions and Substitutions
- Mix in fruits and veggies. 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.
- Spice things up. 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
- Fresh is best. Prioritize using fresh vegetables and herbs to make this classic summer salad.
- Cut the veggies the same size. Uniformly cut the vegetables so they quickly absorb the dressing.
- Prep the cucumbers. 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
Indian kachumber salad combines fresh, simple ingredients for a quick and easy side dish you can pair with any entree.
Equipment
Ingredients
- 5 Roma tomatoes, finely diced
- 5 medium Persian cucumbers, finely diced
- 1 medium red onion, finely diced
- 1 jalapeńo or serrano peppers, finely chopped
- ¼ cup cilantro leaves, chopped
- lemon juice one lemon
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon chaat masala
Instructions
- 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.
Notes
Expert Tips:
- Fresh is best. Prioritize using fresh vegetables and herbs to make this classic summer salad.
- Cut the veggies the same size. Uniformly cut the vegetables so they quickly absorb the dressing.
- Prep the cucumbers. Consider peeling the cucumbers and scooping out the seeds and soft center if using English cucumbers.
Nutrition
Serving: 1 Serving | Calories: 26 kcal | Carbohydrates: 6 g | Protein: 1 g | Sodium: 199 mg | Potassium: 231 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 550 IU | Vitamin C: 14 mg | Calcium: 18 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!