Indian Kachumber Salad is a light and refreshing salad made with chopped cucumber, tomatoes, and onion, seasoned with Himalayan salt, pepper, cayenne, cilantro, and lime juice.
It's a healthy, vegan, and oil-free accompaniment to curries, dal, stir-fries and grilled entrees. Here's a super simple 10-minute recipe for Kachumbar!
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The refreshing trio of onion, cucumbers, and tomato is enjoyed the world over. You can find a salad consisting of these three vegetables in almost every cuisine.
In India, this combination is called Kachumber. Seasoned with a simple, oil-free dressing, this salad is a staple in most homes and restaurants.
What is Kachumber Salad?
Kachumber refers to a salad made of finely chopped onion, cucumbers, tomatoes, and sometimes other vegetables like bell peppers and carrots, typically seasoned with salt, red chili, lime juice, and cilantro.
Also known as Kachumbar, this salad is typically served as an accompaniment to the main meal, and is a great way to add healthy vegetables to balance your meal.
Let's get started on this easy recipe!
Ingredients - Notes & Substitutions
Here is what you need to make this easy salad:
Cucumbers: Persian cucumbers are my first pick for their cool and crisp taste. English cucumbers work equally well. If using any other variety, peel them and remove the seeds.
Tomatoes: Cherry or grape tomatoes can be used interchangeably. If using large Roma or tomatoes in the wine, dice them into small pieces.
Onion: One small or half a medium red onion adds a nice crunch to the salad. Other varieties that work well include white or Vidalia onions.
Seasoning: Himalayan salt or black salt can be used interchangeably. Ground black pepper and red chili powder add a nice combination of heat. Feel free to reduce or skip the red chili to suit your taste.
Lime or lemon: Fresh is key here. Use lime or lemon juice and adjust the quantity based on how lemony you like your salad.
Fresh herbs: Freshly chopped cilantro adds a vibrant and aromatic finish to this salad. You can also use a combination of cilantro and mint.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Kachumber Salad
Chop the onion, cucumbers, and tomatoes finely and add to a large salad bowl.
Add salt, black pepper, red chili powder, lime juice, and chopped cilantro.
Toss to combine the vegetables with the dressing. Taste and adjust the seasoning to your liking. Serve immediately or refrigerate until ready to serve.
Serving Suggestions
Although Kuchumbar salad is traditionally enjoyed with dals and curries, you can add it to wraps, burritos, buddha bowls, or even serve it as a dip with chips. Here are some of my favorite ways to enjoy it:
- Dal-rice: Serve ½ cup along with Dal and Rice
- Grilled Entrees: Serve 1 cup along with Tandoori Chicken or Paneer Tikka
- As a stuffing: Stuff ¼ cup in Chicken Kathi Wrap or Paneer Frankie Roll
- Make Raita: Combine 1 cup kachumber with 1 cup plain yogurt and enjoy kachumber raita with your favorite biryani.
- As a Dip: Serve as a dip with roasted papad or tortilla chips.
How to Store
Unseasoned: If not using the salad right away, skip the lime and seasoning, and store in an airtight container in the refrigerator for up to 2 days. Season it right before serving.
Seasoned: Transfer leftover dressed salad to an airtight container leaving behind any released juices. Seal it tight and refrigerate it for up to a day.
How to Make-Ahead
To make this salad ahead of time, chop and assemble the salad in the bowl and refrigerate. You can do this up to a day in advance. Toss the salad with the seasoning and lime juice just before serving.
Recipe Tips
- Chopping tip: Chope the veggies roughly the same size for an even bite of flavors.
- Tame the onion: Soak the chopped onion in cold water for 10 minutes to reduce its sharp taste. This is optional though.
- Spice level: You can reduce or omit the red chili powder to suit your preference. To make it spicier, add one thinly sliced serrano chili.
- Optional seasonings: Feel free to add chaat masala for an extra zing. Add a pinch of roasted cumin powder to add a sweet-smoky flavor.
- Herbs: If you have fresh mint on hand, you can use a combination of cilantro and mint if you like.
- Make ahead: Chop and assemble the salad in the bowl and refrigerate. Toss with the seasonings when ready to use.
Frequently Asked Questions
To make an Indian salad tasty, toss it with chaat masala, black or Himalayan salt, black pepper, red chili powder, and fresh lime juice.
Kachumbar salad goes really well with biryani since the refreshing and crunchy salad balances the warmth of the biryani spices.
You can add other vegetables like carrots, bell peppers, or radish to kachumber.
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📖 Recipe
Kachumber Salad
Ingredients
- 3 Persian Cucumbers or 1 English cucumber chopped finely (2 cups)
- 1 pint cherry or grape tomatoes (12 oz), quartered (2 cups)
- 1 small red onion finely chopped (1 cup)
- ½ teaspoon Himalayan salt
- ¼ teaspoon finely ground black pepper
- ⅛ teaspoon red chili powder
- 2 tablespoons fresh lime juice 1 lime
- ¼ cup cilantro leaves finely chopped
Instructions
- Chop the onion, cucumbers and tomatoes finely and add to a large salad bowl.
- Add salt, black pepper, red chili powder, lime juice, and chopped cilantro.
- Toss gently until the veggies get coated with the dressing. Taste and adjust the seasoning to your liking. Serve immediately
Notes
- Chopping tip: Chope the veggies roughly the same size for an even bite of flavors.
- Tame the onion: Soak the chopped onion in cold water for 10 minutes to reduce its sharp taste. This is optional though.
- Spice level: You can reduce or omit the red chili powder to suit your preference. To make it spicier, add one thinly sliced serrano chili.
- Optional seasonings: Feel free to add chaat masala for an extra zing. Add a pinch of roasted cumin powder to add a sweet-smoky flavor.
- Herbs: If you have fresh mint on hand, you can use a combination of cilantro and mint if you like.
- Make ahead: Chop and assemble the salad in the bowl and refrigerate. Toss with the seasonings when ready to use.
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