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Kachumber Salad

A crisp, refreshing Indian chopped salad of cucumber, tomato, and red onion dressed with lemon juice, cumin, and fresh herbs. Ready in minutes and served alongside virtually any Indian meal.

15 minEasyServes 480 cal/serving

IndianSaladNo-CookVeganLow CarbHalal-friendlyGluten-FreeNut-FreeDairy-FreeEgg-FreePork-FreeAlcohol-Free

Ingredients

  • 1 English cucumber, diced
  • 2 Roma tomatoes, diced, seeded
  • 1/2 red onion, finely diced
  • 1 green chili (serrano or jalapeno), finely minced
  • 2 tbsp fresh lemon juice
  • 1/2 tsp roasted cumin powder
  • 1/2 tsp chaat masala
  • 1/2 tsp salt
  • 1/4 cup fresh cilantro, chopped
  • 2 tbsp fresh mint leaves, torn

Instructions

  1. 1

    Dice 1 diced English cucumber, 2 diced, seeded Roma tomatoes, and 1/2 finely diced red onion into roughly equal 1/2-inch pieces. Add 1 finely minced green chili (serrano or jalapeno) and toss everything together in a large bowl.

  2. 2

    Add 2 tbsp fresh lemon juice, 1/2 tsp roasted cumin powder, 1/2 tsp chaat masala, and 1/2 tsp salt. Toss well to coat all the vegetables.

  3. 3

    Fold in 1/4 cup chopped fresh cilantro and 2 tbsp torn fresh mint leaves. Taste and adjust salt and lemon. Serve immediately - this salad is best eaten fresh.

Questions

How long does Kachumber Salad keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Kachumber Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

Serve it with

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