Kachumber Salad (Pakistani recipe)

This kachumber salad (Pakistani recipe) is a simple, light, and refreshing salad similar to Mexican Pico de Gallo and Persian Shirazi salad. Ready in just 15 minutes, this salad pairs well with a variety of South Asian recipes.

The word Kachumber means "chopped" and in this instance, it means a "chopped salad". Also known as Indian cucumber salad, this recipe is a simple yet flavorful salad that pairs perfectly with spicy dishes like biryani, karahi, and tandoori meats. 

Why you'll love this recipe

• No-cook recipe: Ready in just 15 minutes with easy-to-source ingredients, this recipe is perfect for busy weeknights or last-minute menu additions.
• Oil-free dressing: Just like the chopped salad I use for my chicken shawarma bowls, this kachumber salad contains nothing more than a sprinkle of salt, black pepper, and a splash of lime juice.
• Great way to add color and flavor to any meal: This kachumber salad recipe is a delicious and colorful addition to any meal.
  

Ingredient notes

• Onion: I prefer to use a red onion for its vibrant color and mild taste, but feel free to substitute if necessary.
• Cucumber: Use firm, fresh cucumbers with unwaxed skin, like English or mini cucumbers. If you use cucumbers that have thick skin, peel them first.
• Tomatoes: I use firm 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 freshly squeezed lime or lemon juice.
  The acidity in the lemon prevents the vegetables from browning and keeps them nice and crisp.
• Seasoning: This kachumber salad is supposed to be light and refreshing, so a small dash of salt and black pepper is enough.
• Green Pepper: Serrano or jalapeño peppers provide gentle heat. Remove the seeds for a milder version, or leave them in for those who enjoy a spicier flavor.
• Cilantro: These add a bright, herbal note that's characteristic of Pakistani cuisine. Use both leaves and tender stems for maximum flavor.

Please refer to the recipe card at the bottom of this post for the complete list of ingredients, including measurements and recipe instructions.

Substitutions & variations

• Add more vegetables: I often add radishes and carrots to make the Kachumber salad more colorful and enhance its flavor. Diced bell peppers in various colors are also a great addition.
• Add more spices: Add a pinch of red chili powder, chaat masala, or amchur powder for an extra tangy, savory flavor that's popular in street-style variations.
• Use vinegar: No lemons? A tablespoon or two of plain white vinegar adds just the right amount of acidity to the raita.
• Try different herbs: Add some fresh mint for a cool and refreshing flavor that complements spicy Pakistani dishes perfectly.
• Add pomegranate seeds: For special occasions, pomegranate arils add a delightful sweetness, crunch, and beautiful ruby color.
• Add some protein: Want to make this into a full meal? Add some legumes, like black beans or chickpeas, sprinkle some feta, and make a hearty kachumber bowl for yourself.

Step-by-step instructions

Step 1: Dice all the ingredients as finely and uniformly as possible, then add them to a bowl along with the salt and black pepper.

Step 2: Squeeze the lime or lemon juice over the vegetables, toss to mix, chill for 30 minutes, and serve.

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