This kachumber salad is a mix of several veggies chopped into thin slices or Julienne. This tangy-spicy yet refreshing salad goes very well with vegetarian or non-veg main course dishes, especially dals or chicken and fish tikka.
This is the easiest-to-make salad or instant pickle that is prepared by adding lemon juice, red chilly powder, salt, and little oil to the thinly chopped veggies
The authentic taste comes when the vegetables are mixed with other ingredients and everything is combined with hands crushing a little. That is why this salad is called kachumber salad. This process will help to extract all the juices and then mixing with each other making it so yummy
Course – Salad/ side dish/ appetizer
Cuisine – Indian
Prep Time – 15Min
Cook Time – nil
Total Time – 20 Min
Yield – 4 Servings
Author – Bharti Dhawan
Ingredients
• Cabbage julienne – 1/2 cup
• Red onion julienne – 1/2
• Carrot julienne – 1/4 cup
• Radish julienne – 1/4 cup
• Green capsicum – 1/4 cup
• Ginger julienne – 1 tbsp
• Juice of 2-3 lemons or 1/4 cup
• Olive oil or any other light cooking oil – 1 tbsp
• Salt – 2 tsp or tastewise
• Red chilly powder – 2 tsp or tastewise
Instructions
1- Slice thinly all the vegetables mentioned in the “INGREDIENTS”
2-Take a mixing bowl and add all the sliced veggies
2- Add all other ingredients like salt, oil, lemon juice, and red chilly powder and mix with hand. Crush all the veggies with your hand so that everything is incorporated well
° Store the salad in a glass jar or bowl. Its shelf life is short so refrigerate it after one day
3- Tangy vegetable salad tastes so good when it is matured fully. Enjoy this salad with your meal, poori-aloo, bhature-chole, or other snacks
NOTES AND TIPS
* any seasonal vegetables can be used in this salad
* Lemon juice can be replaced with white vinegar. The use of vinegar helps to increase its shelf life
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