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Bowl of Kachumber salad in center with bowls of dal and rice on side

Kachumber Salad Recipe

Shweta Arora
Kachumber or Kachumber Salad is a simple Indian Salad recipe made with freshly chopped onions, cucumbers, and tomatoes and flavored with fresh herbs, lemon juice, and spices. This easy and refreshing Cucumber Tomato Onion Salad is gluten-free, vegan, and oil-free. It is a staple in most Indian homes and restaurants and pairs perfectly with most Indian curries as a side.  
5 from 2 votes
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Prep Time 10 minutes
Total Time 10 minutes
Course Salad, Side Dish
Cuisine Indian
Servings 4
Calories 27 kcal

Equipment

Ingredients
  

  • 1 medium tomato chopped
  • 1 cup mini (persian) cucumber chopped
  • 1 small red onion peeled and chopped
  • ¼ cup carrots shredded
  • ¼ cup cilantro finely chopped
  • 2-3 dry mint leaves crushed or use fresh mint
  • 1 green chili finely chopped, optional
  • ½ teaspoon roasted cumin powder
  • ¼ teaspoon chaat masala optional
  • ¼ teaspoon red chilli powder or ¼ teaspoon black pepper powder
  • 1 tablespoon lemon juice adjust to taste
  • ¼ teaspoon salt adjust to taste

Instructions
 

  • Wash, dry, and chop the veggies. You can either dice them into small bite-sized pieces or cut them into juliennes.
  • In a large mixing bowl, add all the chopped veggies (cucumber, tomatoes, onions, carrots), followed by cilantro and spices (salt, red chili powder, cumin powder, chaat masala)
  • Crush some dry mint and sprinkle it along with green chili (both these are optional and can be skipped)
  • Finally, squeeze in the lemon juice and mix until everything is well combined. Taste and adjust spices as needed.
  • Kachumber salad is ready! Serve it with some lentils, or curries with rice/roti or use as a dip or topping for tacos, burgers, wraps, sandwiches, bowls and more

Video

Notes

Use fresh ripe and firm veggies for this kachumber salad. This way the salad will have a nice crunch.
To reduce sharp pungent onion flavor, soak it in ice-cold water for 10-15 mins, drain, and then use it. 
You can peel the cucumber skin or leave it on based on your preference. If it's a mini (or Persian) cucumber with thin skin, I usually leave it on.
You can use other veggies of your choice like carrots, beets, cabbage, radish, bell pepper, or even avocado. 
Add nuts or seeds for added texture, crunch, and nutrition. Roasted peanuts, pumpkin seeds, and sunflower seeds are some great options. 
You can vary the spices to your liking and availability. This salad tastes delicious with salt, lemon, and black pepper. You can replace lemon juice with white vinegar. 
Skip the green chili and red chili if you don't prefer the heat. 
If you love garlic flavor in your salad, add a garlic clove minced or ¼ to ½ teaspoon of garlic powder. 
To make this salad ahead of time, chop all the veggies and herbs and keep it ready. Add spices, salt, and lemon juice just before serving. 

Nutrition

Calories: 27kcal | Carbohydrates: 6g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 189mg | Potassium: 170mg | Fiber: 2g | Sugar: 3g | Vitamin A: 413IU | Vitamin C: 10mg | Calcium: 19mg | Iron: 0.4mg
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