Kachumber Salad
Growing up, we had this kachumber salad in our fridge every single week. My mum would make a big batch every Monday, and it would last about three days. We paired it with at least one meal each day.
What I love most about this salad is how the flavors deepen over time. As the salad sits, the juices from the tomatoes, cucumbers, and onions settle at the bottom of the bowl. After school, I’d rush to the fridge, drink the cold juices straight from the bowl, often with the door still open—much to my mum’s frustration! Those juices were definitely the best part.
This kachumber salad is not just fresh and flavorful; it’s also oil-free. Most salads rely on oil for dressing, but here, the natural juices of the vegetables, mixed with salt and lime, create a slurpy, tangy dressing of their own.
It’s also a budget-friendly, easy weekday recipe that requires minimal effort, yet feels like a gift that keeps on giving. I find comfort knowing there’s always a bowl in the fridge, ready to pair with any meal.
Quick Tips:
- If you don’t have lime, lemon juice works just as well.
- Soaking the onions in lime juice mellows their sharpness and adds flavor.
- Not a fan of spice? Remove the seeds from the chile to tone down the heat.
- If you can’t find chaat masala, leave it out, but be sure to taste and adjust seasoning—add a bit more salt if needed.
How to Serve:
Kachumber salad goes great with dishes like Indian chicken biryani, red lentil dal, or channa masala. But in our house, it’s served with everything from lasagna to pizza, and even grilled chicken. One of my personal favorites is to eat it with a slice of sourdough toast, topped with cottage cheese or crumbled feta.
In a rush? Add some drained chickpeas and yogurt to make the salad more filling and turn it into a quick meal.