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South Asian · Sides
Kachumber salad
crisp cucumber · ripe tomato · lemon and cumin
AI-generated photograph
- Total17 minutes
- Prep15 minutes
- Cook2 minutes
- Serves4
A crunchy chopped salad of cucumber, tomato and red onion, dressed with lemon, toasted cumin and coriander. Bright and sharp beside a rich curry.
Contains: none of the 14 allergens, as written. None of the 14 allergens is in this recipe as written.
Let's cook
- Cut the cucumber in half lengthways, scrape out the seeds with a teaspoon, then cut it into small even cubes, about 1cm.
- Cut the tomatoes into quarters, scoop out the wet seeds, and cut the flesh into cubes the same size as the cucumber. Keeping the pieces the same size makes the salad look neat and eat well.
- Peel the red onion and chop it finely. If it is very strong, rinse it in a sieve under cold water and shake it dry. If using the chilli, cut it in half, scrape out the seeds and chop it very finely.
- Toast the cumin seeds in a small dry pan on a medium heat for 1 to 2 minutes until they smell toasty, then crush them with the bottom of a mug.
- Put the cucumber, tomato, onion and chilli in a bowl. Squeeze over the juice of the lemon, add the cumin, salt and coriander and toss together.
- Serve within 30 minutes, while the vegetables are still crisp.
Tips
- Add the salt just before serving: salt draws water out of the vegetables and makes the salad soggy.
- For a fine dining plate, press the salad into a round cutter on the plate and lift it off.
Swaps
- Milder: leave out the chilli and it suits children.
- Extra crunch: add a handful of chopped radishes.
More in the South Asian meal plan
Our own recipe. The photograph is AI-generated.
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