The Intrepid Eater’s Kachumber Salad
This is my take on the classic South Asian kachumber salad, which is unique in that it doesn’t use any oil for the dressing. Kachumber salads can be customized to whatever you’d like, but there should always be tomatoes, cucumbers, onions, and lemon juice in it!
- Prep Time15 min
- Total Time15 min
- Ready in15 min
- Yield2 servings
- 1/2 english cucumber
- 1 large, or 2-3 small tomatoes, preferably multi-coloured
- 1/4 red onion, peeled
- 2 radishes, trimmed
- 2 tablespoons fresh cilantro, chopped
- 1/4 pomegranate worth of seeds
- Juice of half a lemon
- Pinch of kosher salt
Cut the cucumber, tomatoes, onion, and radishes into small uniform cubes.
In a medium bowl, mixed the chopped vegetables with the cilantro and pomegranate seeds.
Add the lemon juice and salt. Mix well.
Serve immediately. Enjoy!