Kachumber (Indian Cucumber Salad)
Cucmbers, tomatoes and onions are a salad combination throughout the world. Kachumber is unique because of the dressing – fresh squeezed lemon juice, salt pepper and sometimes cumin. No oil.
Kachumber (Indian Cucumber Salad)
Any variation of this salad can be served with nearly every Indian dish. To soften the flavours, we used chives rather than red onion, which can be very potent at times, and seeded the Persian Cucumbers.
Ingredients
- 2 TBSP (6 gr) chives, copped in ½ “pieces
- 1-1/4 cup (150 gr) grape tomatoes, halved
- 3 large (122 gr) after seeded Persian Cucumbers
- ½ cup (66 gr) carrots, julienned
- 2 TBSP (26 gr) Jalapeno, seeded and diced
- 4 – 5 (50 gr) radish, thinly sliced
- 2 TBSP lemon juice
- ¼ tsp salt
- ¼ tsp. pepper
- ¼ tsp. cumin
Instructions
- Cut and seed Persian Cucumbers and Jalapeno. Even though Persian cucumbers are less watery than English, we seed them; so that the lemon dressing is the brightest taste.
- Cut grape tomatoes in half and julienne carrots.
- We used a mandolin for the radish, chop chives.
- Place all vegetables in a medium dish. If preparing ahead, cover and place salad in the refrigerator, without the dressing.
- Mix the fresh lemon, salt, pepper, and cumin in a small dish and set aside.
- Toss the salad with the dressing 30 minutes before serving.
Notes
Lots of bold flavours in this salad mean pairing the wine with the main.