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Kachumber Salad
- Serves
4
- Difficulty
Easy
- Ready in
15 min
By Torie True
Published 2021
No Indian feast is complete without a kachumber salad. Its simplicity and cooling notes work in harmony with curries, cutting through the spice with fresh, crunchy textures. The only preparation is cutting a handful of vegetables with neatness and precision. It’s also a perfect accompaniment to barbecue banquets on hot summer days.
Ingredients
1 4 1 1<
Method
- First, peel the cucumber in alternate strips and cut it lengthways down the middle, then scoop out the seeds with a teaspoon. Cut each half lengthways again and then cut into 1cm cubes and place in a mixing bowl. Dice the tomatoes into similar-size cubes and add these to the bowl.
- Chop the red onion a little more finely than the cucumber and tomato, then add to
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