Kachumber Salad
This is a traditional Pakistani/North Indian salad made with onions, tomato and cucumber with a simple dressing and a whole lot of variation options
Servings: 2 servings
Calories: 50kcal
Equipment
- 1 manual chopper optional
Ingredients
- 1 medium red onion or any onion you prefer
- 1 small tomato
- 2 medium cucumbers
- 2 to 3 fresh salad leaves of your choice optional
Salad Dressing
- 1/4 teaspoon table salt or to taste
- 1/2 teaspoon freshly ground black peppercorns
- 2 tablespoon lemon juice
Instructions
- Finely dice all the vegetables and salad leaves into around 1/4th cubes
- Toss the chopped vegetables into a bowl and mix well.
- Prepare the salad dressing by combining the salt, black pepper and lemon juice.
- Pour the salad dressing over the vegetables and mix. Serve immediately. To serve later, keep the salad dressing seperate, and only pour when ready to serve.
Notes
- The cucumbers can be used peeled or unpeeled, based on your preference. But I'd recommend to peel the cucumbers if they are bitter.
- Your chopping can be done with a knife or a simple hand chopper
- Do not add the dressing to your salad if you aren't ready to eat. Keep the dressing separately, if you are preparing the salad hours before having it.
Variations and ad-ons
- Spices - Just a dash of cayenne pepper powder or sliced-up thai chilies to pack heat.
- Other vegetables and fruits - Any seasonal or favorite produce. Popular options include carrots, radishes, bell peppers, mango and pomegranates.
- Flavor enhancers - Chaat masala, garam masala powder, or roasted cumin seed powder. Minced chopped garlic
- For Crunch - pappar, crushed chips, or peanuts.
- Yogurt
Nutrition
Serving: 1g | Calories: 50kcal | Carbohydrates: 11g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 10mg | Potassium: 377mg | Fiber: 2g | Sugar: 6g | Vitamin A: 241IU | Vitamin C: 16mg | Calcium: 42mg | Iron: 1mg