Kachumber Salad

Adapted from Nik Sharma

Notes from the author:

One of the most iconic salads served at Indian restaurants and made in homes; this salad is served as an accompaniment to a large meal. When in season, I toss in diced chunks of crisp pink radishes. If you don’t like cilantro, fresh dill or mint is delicious here.

Skip the green chilli or use how much you want to.

Due to osmosis, the vegetables will release a lot of liquid once they’re tossed together. Eating this salad within a few hours after it’s prepared is best.

Kashmiri chilli powder is a dried mild red chilli powder that is used for its aroma and bright red color. Find it online or in Indian grocery stores.

1 medium cucumber, diced (300g)
1 large tomato, diced (200g)
1 shallot or red onion, diced (60 g)
1 green chilli such as jalapeno, serrano, or Bird’s eye, diced
2 Tbsp fresh cilantro, dill, or mint, chopped
2 Tbsp fresh lemon or lime juice
½ tsp ground red chilli powder like Kashmiri
½ tsp ground black pepper
¼ tsp ground toasted cumin
Fine sea salt

Fold the cucumber, tomato, shallot, green chilli, and cilantro in a medium mixing bowl. Add the lemon juice, red chilli powder, black pepper, toasted cumin, and salt. Taste and season if needed. Serve immediately. This salad tastes best the day it’s prepared but can be stored for up to 1 day in an airtight container in the refrigerator.