Kachumber Salad
15 min
total
4
people
49
calories per serving
Ingredients
4 people
- 1 pcCucumber (seeded and finely diced)
- 2 pcRound tomato (finely diced)
- 1 pcRed onion (finely minced)
- 20 gFresh cilantro (chopped)
- 1 pcHot chili pepper (minced without seeds)
- 2 tbspLime juice
- 1 tspCumin ground
- 1 pinchGray sea salt
- 1 tspChaat Masala
Method
Firm, crunchy vegetable cubes releasing just enough juice to bind the salad. Sharp lime acidity and chili heat instantly wake up the palate.
- 1
Cut the cucumber, tomatoes, and red onion into regular cubes of about 5 millimeters. The pieces should be clean and of identical size for a homogeneous texture in the mouth.
- 2
Finely chop the chili and fresh coriander. In a large bowl, combine the vegetables, chili, coriander, ground cumin, chaat masala, and gray sea salt.
- 3
Pour in the lime juice. Mix with a spoon until the vegetables shine. The salt will begin to slightly draw out the juice from the tomatoes, creating a fragrant natural juice.
Frequently asked questions
How do you get this dish right?
- Only salt right before serving, otherwise the cucumber will release all its water and the salad will lose its crunch.
- Use vegetables straight from the fridge to ensure maximum freshness.
How long does this dish keep?
Consume immediately. Does not store well as vegetables soften when in contact with acid and salt.
4.9
21 reviews
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