Kachumber Salad Recipe (Zesty Indian Salad)
User Reviews
5.0
72 reviews
Excellent
Kachumber Salad Recipe (Zesty Indian Salad)
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Sweet tomatoes, crunchy cucumbers and piquant onions form the basis of this simple Kachumber salad recipe that goes well with almost any Indian dish. If you love having some fresh, raw veggies with your meals, try this easy and delicious Indian staple.
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Ingredients
- ⅓ cup onions - chopped, or 1 small to medium onion
- ½ cup tomatoes - chopped or 1 medium tomato
- ½ cup cucumber - peeled and chopped, or 1 small to medium-sized cucumber
- 1 tablespoon mint leaves - chopped
- ¼ cup Coriander leaves chopped , (cilantro)
- 1 to 2 teaspoons lemon juice or as needed
- ½ to 1 teaspoon green chilies - chopped or ½ teaspoon chopped serrano or jalapeno - optional
- ¼ teaspoon red chili powder or cayenne pepper
- ½ teaspoon roasted cumin powder or ground cumin
- 2 to 3 pinches black salt - optional
- salt or food grade, edible rock salt or pink salt as required
- 2 to 3 Lemon wedges - for garnish, optional
- 4 to 5 mint leaves sprigs - for garnish, optional
Instructions
Prep Veggies
- Rinse, pat dry, peel, and chop the cucumber. Rinse, wipe dry and chop tomatoes. Peel onions and rinse them.
- Chop the veggies including green chillies if using.
- Rinse the coriander and mint leaves very well. Pat dry with a clean kitchen towel or dry the herbs in a salad spinner.
Make Kachumber salad
- Transfer the chopped veggies in a bowl.
- Add the chopped green chillies, red chilli powder, roasted cumin powder or ground cumin.
- Add coriander leaves and mint leaves. Sprinkle with black salt if using and regular white salt or pink salt.
- Drizzle lemon juice.
- Mix and toss the salad well so that the ingredients are mixed evenly.
- Check the seasoning and add more salt or lemon juice, according to your preferences.
- Serve the kachumber salad straightaway.
Serving Suggestions
- Kachumber pairs well with any Indian meal. It brings in a lot of freshness not only to your meal but also to your palate and you will definitely enjoy eating it.
- Serve kachumber salad with some lentils and rice or roti, a vegetable pulao, any Indian vegetarian curry or gravy paired with bread or rice or naan.
Storage
- Kachumber tastes best when eaten as soon as it is made. If you keep it sitting for few hours, it becomes slightly watery due to the vegetables leaving their juices when mixed with salt.
- If at all you have any leftovers, keep in the refrigerator for a couple of hours and try to eat it on the same day.
Notes
- dd any delicious, crunchy veggies you like. Grated or finely chopped carrots or grated radish, blanched cabbage, blanched or boiled peas, steamed corn or blanched green beans are some of my favorites. I recommend to grate or shred veggies like carrots, radish, cabbage and beets. I also suggest to blanch cabbage.
- Veggie variations: Add any delicious, crunchy veggies you like. Grated or finely chopped carrots or grated radish, blanched cabbage, blanched or boiled peas, steamed corn or blanched green beans are some of my favorites. I recommend to grate or shred veggies like carrots, radish, cabbage and beets. I also suggest to blanch cabbage.
- Spice variations: Include some freshly cracked black pepper in place of red chilli powder. You can also add a few pinches of ground turmeric.
- Add ins: If you fancy some nuts, add in some roasted peanuts or sesame seeds. Roasted peanuts bring in good crunchy texture and taste to the salad. I also add seeds like roasted pumpkin seeds, sunflower seeds, ground flaxseed meal and nutritional yeast to make the salad more healthy.
- Make ahead: If you need to get ahead with your meal prep, feel free to chop the veggies in advance except the onions, herbs and keep them in the refrigerator without adding the lemon juice or salt. They should stay well in the refrigerator for a few hours.
- Scaling: You could easily make a big batch of this recipe for pot-lucks or small parties.
Nutrition Information
Show Details
Calories
33kcal
(2%)
Carbohydrates
7g
(2%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
988mg
(41%)
Potassium
239mg
(7%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
661IU
(13%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
1mg
Vitamin B6
1mg
Vitamin C
20mg
(22%)
Vitamin E
1mg
Vitamin K
12µg
Calcium
33mg
(3%)
Vitamin B9 (Folate)
22µg
Iron
1mg
(6%)
Magnesium
17mg
Phosphorus
33mg
Zinc
1mg
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 33 kcal
% Daily Value*
| Calories | 33kcal | 2% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 988mg | 41% |
| Potassium | 239mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 661IU | 13% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 20mg | 22% |
| Vitamin E | 1mg | |
| Vitamin K | 12µg | |
| Calcium | 33mg | 3% |
| Vitamin B9 (Folate) | 22µg | |
| Iron | 1mg | 6% |
| Magnesium | 17mg | 4% |
| Phosphorus | 33mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
72 reviews
Excellent
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