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Kachumber Salad

Kachumber is a fresh, raw vegetable salad traditionally made with cucumbers, tomatoes, and onions, tossed with lemon or lime juice, salt, and spices. It features a crisp texture and vibrant flavors, with the vegetables cut into small, evenly sized pieces and dressed for a bright, tangy finish. The final dish is colorful, crunchy, and lightly dressed, serving as a refreshing accompaniment or side dish.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 50
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup cucumber peeled and diced
  • 1 cup tomato seeded and diced
  • 0.5 cup onion finely chopped
  • 2 tablespoons fresh lemon juice or lime juice
  • 0.5 teaspoon salt to taste
  • 1 teaspoon ground cumin optional, for depth
  • 2 tablespoons chopped cilantro optional, for freshness

Equipment

  • Chopping board
  • Chef's knife
  • Mixing bowl
  • Spoon

Method
 

  1. Start by peeling and dicing the cucumber into small, even pieces; then transfer to a mixing bowl.
  2. Next, seed and finely chop the tomato, adding it to the bowl with the cucumber.
  3. Finely chop the onion and stir it into the mixture, creating a colorful, textured base.
  4. Pour in the fresh lemon juice and sprinkle with salt, then toss everything together to evenly coat the vegetables.
  5. Add ground cumin for warmth and depth, then gently fold it into the salad to distribute the flavor.
  6. Finish by sprinkling chopped cilantro over the top for a burst of herbal freshness, then give the salad a final gentle toss.
  7. Serve the Kachumber immediately for the best crunch, or refrigerate for up to 30 minutes to allow flavors to meld.

Notes

You can customize this salad by adding chopped mint or a pinch of chili powder for extra flavor. Always use fresh, vibrant vegetables for the best texture and taste.