Kachumber Salad
A simple and refreshing Indian chopped salad made with crisp cucumber, tomato, and onion. It's seasoned with lime juice and spices, serving as a cooling counterpoint to rich curries or grilled dishes.
An original recipe by Forkin
- Total time
- 15 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 39 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 1 pcscucumber, finely diced
- 2 pcstomato, deseeded and finely diced
- 1 pcsred onion, finely diced
- 10 gcilantro, finely chopped
- 1 pcsgreen chili, finely chopped(optional)
- 30 mllime juice, freshly squeezed
- 1 tsproasted cumin powder
- 0.5 tspblack salt
- 0.25 tspsalt, to taste
- 0.25 tspblack pepper, freshly ground
Equipment
mixing_bowl · spoon · cutting_board · knife
The method
Step by step
- 1
Finely dice the cucumber, deseeded tomatoes, and red onion. Place them in a medium mixing bowl.
About 10 min
Cook’s note: Dicing the vegetables to a similar small size ensures a balanced flavor in every bite.
- 2
Finely chop the cilantro and the optional green chili, then add them to the bowl with the other vegetables.
About 3 min
- 3
Sprinkle the roasted cumin powder, black salt, salt, and black pepper over the chopped vegetables.
About 1 min
Cook’s note: Roasting cumin seeds and grinding them fresh provides a much more aromatic flavor than pre-ground powder.
- 4
Pour the fresh lime juice over the salad and toss gently to combine everything thoroughly.
About 1 min
- 5
Serve immediately to enjoy the crisp texture of the vegetables, or chill for 10 minutes before serving.
Cook’s note: The salad will release water as it sits, so it's best enjoyed fresh.
Per serving
Nutrition
- Calories
- 39.1kcal
- Protein
- 1.6g
- Carbs
- 8.5g
- Fat
- 0.5g
- Fibre
- 1.8g
- Sugar
- 4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftovers in an airtight container in the refrigerator.
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