Craving something that’s bursting with freshness and has a delightful kick? Look no further! This Spicy Kachumber Salad is the quintessential Indian side dish that brings a cooling crunch and a zesty punch to any meal. It’s my go-to for brightening up a rich dal, scooping up with papadums, or simply enjoying on a hot summer day. It’s ridiculously easy, incredibly flavorful, and ready in under 15 minutes. Let’s get chopping!
Ingredients
• 2 large tomatoes, about 400g / 14 oz
• 1 large cucumber, peeled and seeded, about 300g / 10.5 oz
• ½ cup chopped green onions / 50g
• ½ cup thinly sliced radishes / 55g
• 2 Tbs. coarsely chopped fresh cilantro (coriander leaves) / 8g
• 2 Tbs. fresh lemon juice / 30ml
• ¾ tsp. salt, or to taste / 4g
• 1 tsp. finely minced green chilis, like serrano or Thai / 3g
• Freshly ground black pepper to taste
Instructions
1. In a medium-sized mixing bowl, combine the ½-inch chunks of tomato, ½-inch diced cucumber, chopped green onions, sliced radishes, and fresh cilantro.
2. In a separate small bowl, whisk together the fresh lemon juice, salt, and minced green chilis to create the dressing.
3. Pour the dressing over the chopped vegetables. Add a few grinds of black pepper and toss everything together until thoroughly combined and all the vegetables are well-coated.
4. For the best flavor, chill the salad in the refrigerator for at least 30 minutes. This allows the flavors to meld together beautifully. Give it one final toss just before serving.
Nutritional Information
• Serving Size: 1 (of 6). Calories: 40kcal. Carbohydrates: 8g. Protein: 1g. Fat: 0.5g. Sodium: 290mg. Fiber: 2g. (Note: This is an estimate and can vary based on ingredient size and salt quantity).
Pro Tips
• for the Perfect Kachumber
• For a less watery salad, scoop out the seeds from the cucumber with a small spoon before dicing. English cucumbers are a great choice as they have fewer seeds and thinner skin.
• To keep the vegetables extra crisp, add the salt and dressing just before you plan to serve. Salting too early will draw out moisture, especially from the tomatoes and cucumber.
• Adjust the heat to your liking. For a milder flavor, remove the seeds from the green chilis. For an extra fiery kick, use a spicier chili variety or add an extra one.
• Feel free to customize! Add a handful of boiled chickpeas for protein, some finely chopped mint for extra freshness, or a sprinkle of roasted cumin powder (bhuna jeera) for a smoky depth.
FAQ
Q: How can I add more protein to this kachumber salad
A: To make this a more substantial vegetarian dish, add a cup of boiled chickpeas as suggested in the pro-tips. For other protein-rich options, consider adding crumbled paneer (for vegetarians) or roasted peanuts (for vegans).
Q: Is this kachumber salad recipe vegan
A: Absolutely. This recipe is 100% plant-based and naturally vegan as it contains only vegetables, herbs, and spices. It’s a perfect, healthy side for any vegan meal.
Q: Can I make this spicy kachumber salad ahead of time
A: Yes, you can prep it. For the best results, chop the vegetables and store them in an airtight container in the fridge. Keep the dressing separate and only toss everything together just before serving to maintain a fresh, crisp texture.
