Kachumber salad is a combination of cucumber, onion and tomato with fresh squeezed lemon, cilantro, salt, pepper and a dash of cayenne. I like to add radish for a little extra zing. This is a Indian based recipe and is often served alongside curries (like chana masala, recipe here). I know for many Indian cuisine can be intimidating, especially if you’ve never tried it. A lot of people assume everything is SUPER spicy, but almost all Indian dishes can be modified as to the spice level. This dish doesn’t pack much heat, with only a dash of cayenne pepper, but it is SUPER refreshing and a perfect quick summer salad. I like the chunkiness of the wedge slices but this salad is typically seen as a chopped salad… you do you! You can modify this salad so many ways. You can add vegan yogurt, a dash of cumin, swap rice vinegar for lemon juice, or add fresh mint. Play with the flavors and find your own favorite!
- 1 large cucumber, cut into half moons (or finely diced)
- 1 small onion, cut into thin slices (or finely diced)
- 2 medium tomatoes, chopped (or finely diced)
- 4-5 small red radishes, cut into thinly sliced half moons (or finely diced), optional
- 1 small jalapeno, seeded and finely diced, optional
- 1/4 cup packed chopped cilantro
- 1/4 tsp sea salt
- 1/4 tsp freshly cracked black pepper
- 1/4 tsp or more cayenne pepper, optional
- Juice of one lemon
- Add all the ingredients to a bowl and mix well, adjust the spice level as needed.
- You can also add vegan yogurt, a dash of cumin, or fresh mint. You can swap lemon juice for 1 tsp or more of rice wine vinegar.
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