Indian Cucumber Salad (Kachumber)

Tomato, cucumber and peanut salad has an earthy crunch from peanuts, a refreshing herbal bite of cucumber, laced with tomato umami and a shred of mint or cilantro. It goes with everything you’ve got cooking.

Course Salad

Cuisine Indian

Keyword Dairy-free, Egg-free, Gluten-free, Low Carb, Make ahead, No cooking, No onion, no garlic, Quick, Salad, Vegan, Vegetarian, Weeknight

Prep Time 15 minutes

Cook Time 0 minutes

0 minutes

Total Time 15 minutes

Servings

Calories 133kcal

Author MyIndianStove

Ingredients

1/2 cup roasted peanuts ~ Coarsely chopped
2 medium tomatoes ~ Finely chopped
2 cups cucumber ~ Chopped, peeled if you prefer
2 tablespoons red onion ~ Finely slivered or chopped
3 tablespoons apple cider vinegar, optional ~ Only if marinating the onion
1 small Indian green chilies ~ About 1/2 teaspoon, finely chopped & deseeded; substitutions
1/4 teaspoon ground cumin
1 pinch Kashmiri ground red chili ~ Substitutions
1 teaspoon lemon juice
1 teaspoon chaat masala ~ Or another teaspoon or 2 of lemon juice
1/8 teaspoon sea or table salt ~ Substitutions

US Customary - Metric

Instructions

Gather your ingredients.
In a medium-sized bowl, mix all the ingredients together. Taste for seasoning and add a bit more lemon juice, salt, or a bit of sugar if you feel the dish needs it. Serve at room temperature.

Notes

If you don’t eat onion or garlic, just skip the onion for my version of Indian cucumber salad.

Nutrition