Indian Cucumber Tomato Onion Salad

Kachumber Salad Recipe (Indian Cucumber Tomato Onion Salad)

⅓ cup onions – chopped, or 1 small to medium onion

½ cup tomatoes – chopped or 1 medium tomato

½ cup cucumber – peeled and chopped, or 1 small to medium-sized cucumber

½ to 1 teaspoon green chilies – chopped or ½ teaspoon chopped serrano or jalapeno – optional

finely chopped carrots

Cabbage

roasted pumpkin seeds, sunflower seeds, and nutritional yeast

1 tablespoon mint leaves – chopped (1 tsp dry mint)

¼ cup coriander leaves chopped , (cilantro)

1 to 2 teaspoons lemon juice (can sub vinegar)

¼ teaspoon red chili powder or cayenne pepper or black pepper

½ teaspoon roasted ground cumin (sub garam masala)

2 to 3 pinches black salt – optional

salt or food grade, edible rock salt or pink salt as required

Rinse, pat dry, peel, and chop the cucumber. Rinse, wipe dry and chop tomatoes. Peel onions and rinse them.
Chop the veggies including green chilies if using.
Rinse the coriander and mint leaves very well. Pat dry with a clean kitchen towel or dry the herbs in a salad spinner.
Make Kachumber Salad
Transfer the chopped veggies in a bowl.
Add the chopped green chilies, red chili powder, roasted cumin powder or ground cumin.
Add coriander leaves and mint leaves. Sprinkle with black salt if using and regular white salt or pink salt.
Drizzle lemon juice.
Mix and toss the salad well so that the ingredients are mixed evenly.
Check the seasoning and add more salt or lemon juice, according to your preferences.
Serve the kachumber salad straightaway.