Kachumber Salad (No Onion) / Indian Tomato Cucumber Salad
This easy-to-make salad is fresh, colorful, vibrant, healthy, and delicious.
Ingredients
- 2 medium tomatoes
- 1 medium to large cucumber peeled
- ½ green pepper ((optional))
- 1 small green chili finely chopped
- 3-4 mint leaves finely chopped
- ¼ cup tightly packed coriander leaves finely chopped
- Salt to taste
- Black pepper powder to taste
- ½ teaspoon roasted cumin powder
- A pinch of cayenne pepper or red chili powder ((optional))
- 1 tablespoon lime juice or to taste
Instructions
- Chop the tomatoes, cucumbers, and green peppers.
- Also, finely chop the green chili, mint leaves, and coriander leaves.
- If using English cucumber, there is no need to remove the seeds. But if you use a field or regular cucumber, peel it, cut it lengthwise, and scrape the seeds. Then chop the cucumber.
- In a medium mixing bowl, take all the vegetables. Mix well.
- Add salt, ground black pepper, roasted cumin powder, cayenne pepper or red chili powder, and lime juice.
- Stir until everything is well combined.
- Kachumber Salad is ready to serve, and if you want, garnish it with more mint leaves and chopped coriander leaves.
Serving Suggestions
- Kachumber Salad goes well with almost every Indian meal. You can also serve it as a side dish with other cuisines as well.
- You can serve this fresh, vibrant, and colorful salad with Rice and Dal. Or have it with a Roti and Sabji.
- It goes well with vegetable pulao or biriyani.
Storing Suggestions
- It is best to serve this salad immediately when it is fresh. Because once the salt is mixed with veggies, they will release the water and making the salad runny.
- But if you still need to keep it longer, or have leftover, cover it tightly and place it in the fridge for only up to few hours.
Notes
- Vegetable Add-Ins: You can add more vegetables to this salad. For example, you can add shredded carrots and cabbage. Instead of green cabbage, you can also add shredded purple cabbage. Add colored bell pepper for the colorful and peppery sweet salad. The other variation is to add beets. To make the salad healthier and filling, add avocado chunks. Or, to add a fruitier taste, add pomegranate seeds or grapes to the salad.
- Make The Salad Filling: If you want to make this salad more filling, add boiled chickpeas. You can also add boiled or roasted corn kernels. The other best option is to add roasted peanuts. If you are not concerned about calories, adding Boondi will make the salad delicious and crunchy.
- Spice Variations: Add some black salt for a delicious earthy flavor. Instead of cayenne pepper, you can add hot or sweet paprika powder. Instead of lime or lemon juice, we can also add amchur powder for the tanginess. Or for more flavors, sprinkle some chaat masala to the Kachumber Salad.
- Cucumber: If using the cucumber with lots of seeds, cut the cucumber lengthwise, remove the seeds and then chop the cucumber.
- Tomatoes: Do not use very soft or mushy tomatoes for the Kachumber Salad.
- Green Pepper: You can skip green pepper or add other colored bell peppers for a colorful Kachumber Salad.
- Spices: Add more or fewer spices as per your taste preference. Skip green chili if you do not like spicy salad.
- Make-Ahead: This salad can not be prepared in advance, as after adding salt, the salad will become soggy and watery. But you can chop the veggies in advance, and when ready to serve, mix the veggies with other ingredients.
- Scaling: You can easily double, tripled, or halved the recipe as per your need.
Nutrition (Approximate Values)
Calories : 27kcalCarbohydrates : 6gProtein : 1gFat : 1gSaturated Fat : 1gPolyunsaturated Fat : 1gMonounsaturated Fat : 1gSodium : 55mgPotassium : 269mgFiber : 2gSugar : 3gVitamin A : 490IUVitamin C : 27mgCalcium : 20mgIron : 1mg
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