The Cucumber Salad I've Been Obsessed With Since Childhood
Kachumber salad is a classic Indian salad made with cucumbers, tomatoes, onion, fresh herbs, and spices. It’s a quick and easy make-ahead recipe for a refreshing side dish.
Growing up, we had this salad in our fridge every single week. My mum would make a large batch on Monday and it would sit in the fridge for about three days. We ate it with at least one of our daily meals.
What I love about this kachumber salad is, the longer you keep it, the more juices settle at the bottom. When I got home from school, I would rush to the fridge to drink it cold straight out of the bowl with the fridge door still open. Needless to say this got me in trouble and caused many fights—the juices at the bottom are the best part!
This kachumber salad is not only fresh and juicy but also an oil-free recipe. Most salads require oil to create a dressing, but in this recipe the juices from the onions, tomatoes, and cucumbers are released with the addition of salt and lime juice, creating a very slurpy salad.
Kachumber salad is a budget-friendly weekday recipe that requires minimal effort but is a gift that keeps on giving. Having this salad sitting in my fridge gives me comfort knowing I can pair it with any meal.
Quick Tips
- If you don’t have lime, lemon juice works well in this recipe.
- Macerating the onion in the lime juice adds flavor to the salad and makes the raw onion less pungent.
- If you are averse to spice, remove the seeds from the chile before chopping.
- You can leave out the chaat masala if you can’t find it, but you may need to adjust the seasoning at the end (for example, adding a little more salt).
How to Serve
Serve this salad with Indian chicken biryani, red lentil dal, channa masala, or just about any meal. In our household, this salad gets served with lasagna, pizza, and even a simple grilled chicken. I personally love having it with a slice of sourdough toast and cottage cheese or crumbled feta.
If you’re pressed for time and need a quick meal, add some drained chickpeas and yogurt to the salad to make it more filling.
Quick Summer Sides
- Coronation Slaw
- Sicilian Potato Salad
- Easy Cucumber Salad
- 3-Ingredient Summer Squash
- Grilled Haloumi Caprese Salad
Macerate the onion:
Place the onion in a large bowl and add the lime juice and salt. Use your hands to squeeze the onions with the lime juice until the onions have broken down a bit. Press down and let this mixture soak for 5 minutes.
Add the vegetables and herbs:
Add the tomato, cucumber, serrano pepper, cilantro, and mint. Use a fork or your hands to mix all the ingredients together until well combined.
Add the spices and chill:
Add the cumin, black pepper, and chaat masala, if using, and mix again. Taste, and adjust the seasoning as needed. Allow the salad to chill in the fridge for at least 15 minutes before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
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