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kachumber salad

Classic Kachumber Salad

A refreshing Indian cucumber salad featuring crisp vegetables, bright lemon, and aromatic herbs that comes together in minutes.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Green Salads
Cuisine: Indian
Calories: 62
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 2 medium cucumbers, peeled if desired and diced
  • 3 medium tomatoes, diced firm but ripe
  • 1 medium red onion, finely sliced
  • 1/2 cup fresh cilantro, chopped
For the Dressing
  • 3 tablespoons fresh lemon juice about 1 large lemon
  • 1 teaspoon salt or to taste
Optional Add-ins
  • 1 green chile, finely chopped remove seeds for less heat
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon chaat masala
  • 1 tablespoon fresh mint leaves, finely chopped

Equipment

  • Sharp knife
  • Cutting board
  • Large mixing bowl
  • Measuring spoons

Method
 

  1. Dice the cucumber into small, even cubes about 1/4-inch in size.
  2. Dice the tomato into pieces similar in size to the cucumber. Remove seeds if tomatoes are very juicy.
  3. Finely slice the red onion. For a milder flavor, soak sliced onions in cold water for 10 minutes, then drain and pat dry.
  4. In a large bowl, combine the cucumber, tomato, and red onion.
  5. Add the lemon juice and salt, distributing evenly throughout the salad.
  6. Add the chopped cilantro and any optional ingredients you're using.
  7. Gently toss all ingredients to combine, being careful not to crush the vegetables.
  8. Let the salad rest for 5 minutes to allow flavors to meld.
  9. Taste and adjust seasoning if needed before serving immediately.

Notes

  • For best results, use the freshest vegetables available. Farmers markets or garden-fresh produce will give the most vibrant flavor.
  • The salad is traditionally served immediately, but can be made up to 4 hours ahead if you keep the dressing separate until serving time.
  • To reduce water content in the salad, salt the cucumber pieces and let them sit in a colander for 15 minutes, then pat dry before mixing with other ingredients.
  • For a less pungent onion flavor, soak sliced onions in ice water for 10 minutes before adding to the salad.