Kachumber Salad
Kachumber is a fresh Indian-inspired salad featuring crisp cucumber, diced red onion, and vibrant herbs, tossed with lemon juice and spices. It has a crunchy texture with bright, tangy flavors and an appealing, colorful appearance. The toasted cumin adds a smoky warmth that balances the sharpness of the vegetables.
Equipment
- Chopping board
- Chef’s knife
- Mixing bowl
- Skillet
Ingredients
- 1 large cucumber preferably seedless or peeled
- 1/2 small red onion deseeded if necessary
- 1 small bunch fresh coriander chopped
- 1 lime lemon juice freshly squeezed
- 1 tsp toasted cumin seeds lightly dry roasted and crushed
- 1 small green chili finely chopped, optional
- Salt to taste salt adjust as needed
- Black pepper to taste black pepper
Instructions
- Start by peeling the cucumber if desired, then chop it into small, even cubes for a crisp texture.
- Thinly slice the red onion and dice it finely, adding a vibrant pop of color and sharpness.
- Chop the fresh coriander leaves finely to release their aromatic flavor.
- In a dry skillet over medium heat, toast the cumin seeds until fragrant and golden, about 1-2 minutes. Crush the toasted seeds lightly to release their warm, smoky aroma.
- In a large mixing bowl, combine the chopped cucumber, red onion, and chopped coriander.
- Add the crushed toasted cumin seeds, freshly squeezed lemon juice, and a drizzle of olive oil if using. Mix well to combine all the flavors evenly.
- Finely chop the green chili if using, and stir it into the salad for a mild heat boost. Season with salt and black pepper to taste. Toss everything together to coat the vegetables evenly.
- Let the salad sit for about 5 minutes to allow the flavors to meld and the vegetables to absorb the citrusy dressing.
- Give the salad a gentle toss before serving to refresh the flavors, and enjoy this crunchy, zesty side dish.
Notes
For added flavor, sprinkle extra toasted cumin or fresh herbs on top before serving. Adjust the chili quantity for more or less heat.