This Kachumber Salad (Pakistani Salad) is a simple, light, refreshing salad similar to Pico de Gallo. Ready in 15 minutes, with supermarket staples, this salad pairs well with all South Asian recipes.
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Kachumber means "chopped" and in this instance, it means a "chopped salad". Also known as Indian cucumber salad, this recipe is made with a minimum of 3 ingredients; red onion, cucumber, and tomato. I love this salad any time, but it's a must if I have rice on the table.
My family's favorite comfort food is basmati rice served with my Hyderabadi khatti daal and this kachumber salad. Similarly, if there is chicken pulao, mutton yakhni pulao, or mutton biryani on the menu, there will be some raita and this kachumber salad on the menu as well.
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Why you'll love this recipe
- Takes only 15 minutes - This is one of the easiest and quickest sides of Pakistani cuisine.
- No oil or fat in this salad - Kachumber salad, just like the chopped salad I use for my chicken shawarma bowls, has nothing more than a sprinkle of salt, black pepper, and a splash of lime juice.
- Easy to source ingredients - There's nothing that you'll need to source through a specialty store for this recipe.
- Great way to add color and flavor to any meal - This recipe is a delicious and colorful addition to any meal.
Ingredient notes
- Onion - I like to use a red onion for its vibrant color and mild taste, but you can use whatever you have on hand.
- Cucumber - English cucumbers or mini cucumbers are best. These are firm in texture, have fewer seeds, and have a thin outer skin. This is a plus in case you want to leave it on for a deep green color.
- Tomatoes - I use Roma tomatoes simply because I always have them on hand, but vine-ripened, beef steak and heirloom tomatoes also taste delicious.
- Lime - The only dressing on this salad is lime or lemon juice. Use whatever you prefer.
- Seasoning - Salt and black pepper are all I use on the Kachumber salad. This salad is supposed to be light and refreshing.
- Jalapeno - I add just one finely chopped jalapeno but feel free to opt for a spicier chili pepper or deseed the jalapeno to make it taste milder. You can omit this ingredient altogether if you prefer.
- Cilantro - Regular cilantro or some microgreens add the perfect final touch to the salad.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
Substitutions & variations
- Add some vegetables - I often add some radishes and carrots to make the Kachumber salad more colorful and add to the flavor.
- Change the spices - Sprinkle some chaat masala, amchur powder, or even some red chili powder for a bolder taste.
- Use vinegar - Use a tablespoon or two of plain white vinegar instead of, or in addition to the lemon juice.
Step-by-step instructions
First step - Chop the red onion first. A rough chop is sufficient, as chopping the onion too fine can make it water.
Second step - I peel my cucumber, but leave small strips of skin on it as the two shades of green look pretty.
Third step - I don't deseed the tomatoes, but it's always an option.
Fourth step - Add in the lemon or lime juice next.
Fifth step - Chop and add the jalapeno, salt, and black pepper.
Sixth step - The cilantro goes in last and then simply mix everything.
Expert Tips
- Soak the onions - Anytime you add onions to a salad, it's best to soak them first. A 5-10 minutes in cold water helps make the taste a little bit milder.
- Mix just before serving - Chop everything and store it in separate containers with airtight lids in the fridge. Then season and mix just before serving. The salt and pepper tend to make the vegetables water and mixing it far in advance will make it soggy.
Recipe FAQS
Some suggestions on how to enjoy Kachumber are; as a dip with chips, on a burger as a topping, or as a side with tacos.
Although the onions taste delicious in this recipe, if you're not a fan, feel free to omit them.
Store any leftovers in a container with an airtight lid for up to 2 days for best results. After that, the salad gets soggy and watery.
Other recipes you may like
For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don't forget to leave a rating and comment below! If you take a picture then tag me on Instagram! Thank You!
Kachumber Salad (Pakistani Salad)
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Ingredients
- ½ purple onion
- 1 tomato
- 1 cup cucumber
- ¼ cup cilantro
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 lemon
- 1 jalapeno (Optional)
Instructions
- Finely dice all of the ingredients. (see notes)
- Mix in the salt, pepper, and lemon juice.
Tuyet
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