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This recipe for kachumber salad is made with cucumber, edamame, and other mixed veggies. It’s topped with almonds and oil-free fresh lemon dressing.
“Made is for a friend gathering and everyone raved about it. Thanks so much for this recipe.” ~Zinat Bhanji
I’m absolutely captivated by the spicy-tangy flavors and the tantalizing crunch of this Indian salad (also spelled katchumber). By blending my dietitian expertise with my South Asian roots, I can confidently say this dish is pure salad heaven. And let’s be real—especially after a solid gym session, I’m all in when it comes to enjoying this as a healthy Indian snack.
With the weather getting warmer, I’ve been relying on hydrating dinner salad recipes that are both refreshing and nutritious. This easy kachumber salad, like my warm Indian beet salad), and corn chaat salad with potatoes, is a crowd-pleaser that balances meals beautifully.
Enjoy this delicious salad for a nutritional boost!
In a nutshell, this fresh kachumber is bundled with plant-based proteins and healthy fats that work together to pack a nutritional punch! Let me explain.
- Edamame provides protein and dietary fibre – both of which are necessary for gut health and regularity.
- Almonds are heart-healthy nuts, providing a fair amount of polyunsaturated fats.
- Packed with vitamins, minerals, and disease-fighting antioxidants, veggies are a nutritional powerhouse!
- Spices such as cumin and chilli powder lend powerful anti-inflammatory properties.
Here’s what you’ll need
With a versatile lineup of ingredients, this dish is a breeze to make. It’s ready in just 30 minutes, with most of that time spent prepping the vegetables and herbs. If you have a food processor, it will save even more time. Here’s what you’ll need:
- Edamame, shelled and boiled
- Cucumber
- Red onion
- Tomato
- Jalapeno
- Fresh cilantro
- Fresh mint
- Red chilli powder
- Cumin powder
- Lemon juice, freshly squeezed
- Salt
- Almonds
My go-to food processor – Breville The Sous Chef
I use this Breville – The Sous Chef Peel and Dice Food Processor in my kitchen. I got it about 3 years ago and it functions beautifully, making chopping, dicing, shredding, grating, and mincing ever so easy!
How to make it
Once the veggies and herbs are prepped, the rest is a simple assembly job!
The complete recipe with ingredient amounts can be found in the recipe card at the bottom of this post.
What to serve this kachumber salad recipe with:
To create a nutritionally balanced meal, you can serve this with a side of protein. For example:
- Fish
- Chicken
- Beans and lentils
- Tofu
Serving note
This salad makes a delectable main course for two or serves three to four people when served as an accompaniment.
Food safe storage
You can make the most out of your meal prep and store this delicious Indian cucumber salad in an airtight container or mason jar for up to two days. If you really want to get the most out of this recipe, though, it’s best served fresh since letting it sit for too long causes the juices to be released and the veggies to lose their crunchiness.
To make your preparation process easier, you can chop the vegetables and herbs ahead of time. And when you’re ready to serve, simply mix in the spices and lemon juice.
I hope this recipe adds a refreshingly delightful note to your meal planning. Enjoy!
If you give it a go, let me know what you think. Reviews and feedback are always welcome! Show off your Katchumber creations on Instagram by tagging #desilicousrd – I can’t wait to see what you come up with!
Get the Recipe:
Fresh Indian Kachumber Salad (Oil Free)
Video
Ingredients
- 2 cup edamame, shelled, frozen, cooked according to packet instructions
- 1 cucumber, large, diced into small pieces
- 1 tomato, large, diced into small pieces
- ½ red onion, medium, finely chopped
- 1 jalapeno, large, deseeded, finely chopped
- ¼ cup mint, leaves only, finely chopped
- ½ cup cilantro, leaves and stems, finely chopped
- 1½ tsp red chilli powder
- 2 tsp cumin powder
- ½ tsp salt, sea salt
- ½ lemon, medium, freshly squeezed juice
- ¼ cup almonds, plain, unsalted, roughly chopped
Instructions
- Cook frozen edamame as per packet instructions and cool completely before assembling the salad.
- Meanwhile, cube the cucumber and tomato into bite-sized pieces, and finely chop the onion, jalapeno pepper and herbs. For texture contrast, roughly chop the almonds.
- Combine cooled edamame, diced cucumber, chopped onion, tomato, jalapeno, cilantro and mint in a large bowl.
- Add chilli powder, cumin powder, lemon juice, and salt and mix gently until all the ingredients are combined.
- Toss almonds for garnish and serve immediately. Enjoy!
To Serve
- I absolutely love pairing this with pan-fried basa fish fillets and soft homemade roti—pure perfection! If you're in the mood for a plant-based treat, try it with a curry tofu scramble and a hot paratha. Trust me, breakfast has never been this delicious and satisfying!
Notes
Food safe storage
- You can make the most out of your meal prep and store this delicious kachumber salad in an airtight container or mason jar for up to two days. If you really want to get the most out of this recipe, though, it’s best served fresh since letting it sit for too long causes the juices to be released and the veggies to lose their crunchiness.
- To make your preparation process easier, you can chop the vegetables and herbs ahead of time. And when you’re ready to serve, simply mix in the spices and lemon juice.
Serving note
- This salad makes a delectable main course for two or serves three to four people when served as an accompaniment.
Nutrition Information:
Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It’s perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.
* Percent Daily Values are based on a 2000 calorie diet.
SOOO GOOD
Very refreshing tangy and spicy enough for us. Added pumpkin seeds to the salad. Bade is for a friend gathering and everyone raved about it. Thanks so much for this recipe