Kachumber Salad is the cucumber, tomato, and onion salad that is so popular at many Indian restaurants. You can sometimes find it on the menu, but more often, it is served with poppadoms or as a garnish.
This is a fresh, easy chopped salad with a simple dressing. Although it is traditionally served with curries and dals, you could add it to your burgers, tacos, burrito bowls, or use it as a dip with chips.
The vegetables are dressed with lemon juice, salt, and a little cumin and chili. If you want to add some fresh herbs, cilantro or mint would be great options. A crisp and colorful salad that everyone will love!
Recipe tips
- Once you have chopped the tomatoes and cucumber, add them to a non-metallic bowl with the salt. This will draw out some of the water from the vegetables. This keeps them crunchy and stops water from being collected at the bottom of the bowl.
- When you have chopped your onions, pop them in a colander or fine-mesh sieve and run them under cold water for 15 seconds. This takes some of the acrid raw taste away but leaves enough to still give your Kachumber flavor.
Recipe Adaptions
As well at the classic, cucumber, tomato, and onion you can add extra veg to your Kachumber, just ensure they are all chopped to a similar size.
- radish
- capsicum
- grated carrot
- avocado
- cabbage
- boiled corn
What to serve with Kachumber
Kachumber is the perfect side salad for curries and dahls. Try these delicious recipes:
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Kachumber - Indian Salad Recipe
Ingredients
- 2 cups chopped cucumber
- 2 cups chopped fresh tomatoes
- ¼ teaspoon salt
- 1 cup chopped red onions
- ½ teaspoon ground cumin
- pinch cayenne pepper
- 1 tablespoon fresh lemon juice
- salt to taste
- Optional - cilantro and mint
Instructions
- Place the cucumber and tomatoes in a non-metallic bowl. Sprinkle over the salt, stir well, and set to one side.
2 cups chopped cucumber
2 cups chopped tomatoes
¼ teaspoon salt - Place the chopped red onions in a colander or fine-mesh sieve and rinse them in cold water for 15 seconds. Pat them dry with a paper towel.
1 cup chopped red onions - Pour away any of the collected juice from the cucumber and tomato.
- Add the red onions, cumin, cayenne, and lemon juice to the bowl.
1 cup rinsed red onions
½ teaspoon ground cumin
pinch cayenne pepper
1 tablespoon lemon juice - Toss and check your seasoning. You'll probably want more salt.
- Serve immediately.
Nutrition
Nutrition is per serving
C. Smith says
This is such a simple and yet refreshing addition to an Indian meal. I did add more salt and cumin and also added black pepper. The cilantro takes it to the next level, so I would add it if everyone likes it. One of my guests didn't so I had a bowl on the side for those that wanted it.
Claire McEwen says
So pleased you like it 🙂
Cilantro on the side is a great idea if everyone doesn't enjoy it.
Cx
Martha says
Hello. This looks delicious! Was wondering if you can prepare 1 say in advance ?
Thank you 🥹
Claire McEwen says
Hi Martha,
We often have leftovers and it keep rather well.
If I was making it up in advance, I would add the lemon juice and salt just before serving.
Hope that helps 🙂
Cx
Libby says
Instead of using lemon juice, I substituted juice from a freshly squeezed blood orange. I omitted the salt because I’m cooking sodium-free. As a final touch, I sprinkled a bit of dried dill weed on top. This salad is superb. Thank you for sharing it with us!
Long says
Fantastic site. Your love of food shines through. I will try some of your recipes as soon as. Thanks!
Cheshire Mandrell says
Claire's a winner really like this website, followed you on pinterest with your compound butters 🤜🤛👩🍳 JCB75'