Skip to content
PAKISTANI FLAVOUR. SHARED EVERYWHERE.
Sides & chutneys

Kachumber Salad

A fresh, crunchy salad to brighten the whole table.

South AsianMildVegetarian
Prep10 min
Cook0 min
Soak / rest0 min
Total10 min
Times are estimates, including soaking or resting where shown.
Let’s get cooking
Kachumber Salad
AI-generated serving illustration. Your finished dish may vary.

Let’s get cooking.

  1. 01

    Wash vegetables. Dice cucumber and tomato into small even pieces. Finely chop onion and coriander.

  2. 02

    Combine in a wide bowl. Mix lemon juice, cumin and salt separately and pour over just before serving.

  3. 03

    Toss gently and serve straight away for the best crunch. Keep undressed vegetables chilled if preparing ahead.

A little kitchen care

Use a food thermometer: poultry 74°C, ground beef 71°C, fish 63°C. Cook eggs until whites and yolks are firm. Keep raw and ready-to-eat foods separate.

Cooking temperature guide ↗
Ingredients & allergy notes

This is not an allergen-free claim. Check every ingredient and packaged blend for its full label, including possible cross-contact. Use vegetarian-suitable cheese and packaged ingredients for vegetarian recipes.

More for your table.

All recipes
Cucumber Raita10 min
Sides & chutneys

Cucumber Raita

A cool cucumber-and-yogurt companion for spiced food.

Vegetarian
Tamarind Chutney45 min
Sides & chutneys

Tamarind Chutney

Sweet-sour tamarind sauce for chaat and little bites.

Vegetarian
COOKING VIEW

Kachumber Salad

Step 1 of 3

Wash vegetables. Dice cucumber and tomato into small even pieces. Finely chop onion and coriander.