Indian Salad Recipe | Kachumber

Kachumber is super fresh, raw and vibrant Indian Salad recipe. Kachumber is used almost every day in Indian households. Indian salad kachumber is made with cucumber, onion, tomatoes and flavoured with fresh herbs, lemon juice, and spices.

Kachumber salad is a perfect side dish that can be served with almost everything. kachumber is oil-free, vegan, gluten-free, and relies on the natural juices of the vegetables. This is a common dish in Indian homes and restaurants, served with spicy curries, dal, rice, or flatbreads. This salad is a simple, low-calorie, and endlessly customizable dish. You can add more veggies to it to make it even more wholesome.

How To make Indian Salad | Kachumber

1. Wash and dice all vegetables into small, even pieces (¼-inch cubes work well for even mixing; some prefer finer or julienned cuts for different textures).
2. In a large mixing bowl, combine cucumber, tomato, onion, green chili, and chopped herbs.
3. Add lemon juice, salt, roasted cumin powder, chili powder/pepper, and any optional spices.
4. Toss gently until well combined. Let it sit for 5–10 minutes so the flavour meld and natural juices release.
5. Taste and adjust seasoning—more lemon for tang, more chili for heat.
6. Serve immediately for maximum crunch, or chill briefly.

Indian Salad Recipe | Kachumber

Fatima

Kachumber Indian Salad is a vibrant and flavourful everyday salad .Kachumber is a simple, fresh chopped salad from South Asian cuisine. It features diced tomatoes, cucumbers, onions, fresh herbs, and a zesty dressing of lemon or lime juice, seasoned with basic spices like salt, cumin, and chili powder.

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Prep Time 10 minutes mins

Course Salad

Cuisine Indian

Servings 4

Ingredients

  

• 1 large cucumber
• 2 medium tomatoes
• 1 medium onion
• 1 green chilli
• 1/4 cup coriander leaves
• 1-2 tbsp lemon juice
• salt (to taste)
• 1/2 tsp roasted cumin powder
• 1/4 tsp red chilli powder or crushed black pepper

Instructions

 

• Wash all the vegetables thoroughly. Finely dice the cucumber, tomatoes, onion, and green chilies into small, even pieces.
• In a large mixing bowl, add the diced cucumber, tomatoes, onion, green chilies and chopped coriander leaves.
• Pour in the fresh lime juice.
• Sprinkle the roasted cumin powder, red chili powder (or black pepper), and salt.
• Toss everything gently until well combined. Let the salad sit for 5 minutes so the flavours meld and the natural juices create a light dressing.
• Taste and adjust seasoning — add more lemon juice for tang, salt, or chili as needed.
• Serve immediately for maximum crunch and freshness.

Notes

 

• Use the freshest vegetables possible for the best crunch and flavor.
• If the raw onion tastes too sharp, soak the chopped onion in cold water or lemon juice for 5 minutes before mixing.
• This salad is naturally oil-free and becomes juicier as it sits — best eaten fresh, but you can refrigerate leftovers for up to 1 day.
• Perfect cooling side for spicy Indian curries, dal-rice, biryani, or roti. Also great in wraps and sandwiches.
• For a Southern Indian twist, add a handful of soaked moong dal (like kosambari).

Keyword Indian Salad Recipe