The crisp texture of the vegetables combined with the zesty and aromatic dressing creates a light and revitalizing dish that can be savored on its own or as a side to a main course. Kachumber Indian salad is an excellent way to diversify your meals and introduce new and exciting flavors to your taste buds. Kachumber salad is very similar to other Mediterranean and Middle Eastern Salads that are made with almost the same ingredients, such as Shirazi Salad or Arabic Salad. This refreshing Indian salad is often served as a side dish with almost every Indian meal, and pairs so well with spicier curries and foods. Try it with Butter Chicken, Chicken Jalfrezi, Coconut Shrimp Curry, or Chickpea Curry.
Key Ingredients
Here’s what you need to make this Indian salad:
Cucumber: In India, Desi cucumbers are used to make Kachumber salad. They’re thicker, shorter, and have a slightly bitter taste and a crunchy texture. They are not available to me, so I used an English cucumber which is slimmer, longer, has smooth skin, and sweeter and milder. Tomatoes: For this salad, choose ripe and firm tomatoes. I suggest Roma or Plum tomatoes, Beefsteak, or Salad tomatoes. Onion: The most common option for an Indian salad is a red onion, it’s mild, sweet, and has a crisp texture. If you only have yellow onions available, these also work. Chili pepper: To add some heat to the salad, use one deseeded (and membrane removed) and diced chili pepper. I used jalapeno which is not traditional for this salad, but it’s what I had and I wanted milder heat. Serrano pepper would also be a good option. If you want more heat, go for an Indian green chili, it’s smaller and it’s more potent. Fresh herbs: I used fresh cilantro and mint. Cilantro is a very popular herb in Indian cuisine, and mint adds freshness to the salad. You could also use parsley if you like. Just make sure that you chop the herbs small so they’re thoroughly distributed throughout the salad when mixed. Acid: To bring out the flavors of the salad, I juiced half a lemon and added it to the salad, but distilled vinegar is also a popular option. In India, tangy spices are sometimes added to add a sour taste such as chaat masala and amchur powder. Spices: All you need is ground cumin, ground black pepper, and salt.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make indian salad
Recipe Tips
Use Fresh and High Quality Ingredients: This salad is made with just a few simple ingredients, so ensure that everything is fresh, the tomatoes are ripe, and the cucumber is crisp. Chop Everything Evenly: To ensure an even distribution of flavors and a nice texture in the salad, it’s important to chop the vegetables into small, uniform pieces. Try and aim for pieces that are roughly the same size, but remember, it does not have to be perfect! Adjust the Seasoning to Your Taste: Taste the salad before serving and adjust the seasoning as needed. I like to add just a little bit of cumin spice because I don’t want it to overwhelm the salad. But feel free to add more cumin, salt, lemon juice, or chili pepper, depending on your personal preference. Add More Veg! There are quite a few variations of this salad where thinly sliced radishes or grated carrots are added. Feel free to experiment with those, it will be delicious.
Storing Tips
This Indian Salad tastes best when it’s fresh, so I do not recommend making it ahead. If you have any leftovers, store them in an airtight container in the fridge but it’s best eaten on the same day. If you are making this a couple of hours before serving, that is fine but only add the lemon juice, salt, and spices right before serving. Kachumber salad is a simple, refreshing, and healthy side dish that can be easily made with just a few fresh ingredients. Whether you enjoy it as a side dish, or possibly a light meal, I am sure that you will like the fresh flavors. So why not give it a try and share your thoughts with me? I would love to hear about your experience making and enjoying this Indian salad, as well as any creative twists or pairing suggestions you may have. © Little Sunny Kitchen
