Kachumbar has endless possibilities of variations. I have shared the basic and best version of this salad in the recipe card. Do check notes for more suggestions.
Servings 4 servings
- 2 medium onions finely sliced or chopped
- 1 medium cucumber chopped
- 1 medium tomato chopped
- ½ medium green chili finely chopped
- 1 tablespoon lemon juice
- 2 tablespoon chopped coriander
- ¼ teaspoon salt
- ¼ teaspoon pepper
In a large bowl mix all ingredients except salt and pepper.
Add salt and pepper just before serving, so the salad stays fresh and crunchy.
More optional veggies: (any these veggies can be served on the side of salad.)
Radish, sliced or chopped
Turnip, sliced or cut in julliene
Beetroot, sliced or cut in julienne
Carrot, sliced or cut in julienne
More optional seasoning:
Kachumber salad with yogurt:
Just add ¾ cup yogurt along with seasoning before serving.
Serving: 0.5cup | Calories: 36kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 169mg | Potassium: 228mg | Fiber: 2g | Sugar: 4g | Vitamin A: 308IU | Vitamin C: 12mg | Calcium: 24mg | Iron: 1mg