Kachumber
A bright, crunchy kachumber salad with cucumber, tomato, red onion, herbs, lemon, and toasted cumin. This version leans crisp rather than watery by salting the vegetables briefly, then draining before tossing. It makes 2 side-dish servings and works well alongside grilled meats, dal, rice, or stuffed flatbreads.
Estimated calories and US ingredient costs.
This salad scales cleanly for larger batches, but use a wide bowl so the vegetables do not crush under their own weight. Keep the toasting time for cumin the same even when doubling, then toss in stages if the bowl gets crowded. For 4 to 6 servings, chill in two shallow containers rather than one deep bowl.
Your whole cook, in one place.
Ingredients, steps and a live timeline. Ready for 2 people.
Step timeline
Cooking order
9 leftPrep the vegetables
~9 minPrep the vegetables.
Peel the cucumber if the skin is tough, then dice 6 oz cucumber into small, even pieces so the salad eats cleanly with a spoon.
Seed and dice 5 oz tomato to a similar size.
Finely dice 3 oz red onion.
Keeping the pieces close in size helps the lemon and spices coat evenly instead of pooling at the bottom.
Ingredients
- 6 ozCucumber
Salt and drain briefly
~10 minSalt and drain briefly.
Combine the cucumber, tomato, and red onion in a bowl with 1/4 tsp kosher salt.
Toss well, then let the mixture stand for 10 minutes.
This short rest draws out some excess juice so the kachumber stays bright and crisp instead of turning soupy.
If a lot of liquid collects, drain it off before seasoning.
Ingredients
- 6 oz total for recipeCucumber
- 5 oz total for recipeTomato, seeded and finely diced
- 3 oz total for recipeRed onion
- 1/4 tspKosher salt
Toast the cumin
~1 minToast the cumin.
Set a small skillet over medium heat and add 1 tsp neutral oil and 1/4 tsp ground cumin.
Stir constantly for about 30 seconds, just until fragrant.
Do not let it darken too much, or the flavor can turn bitter.
Scrape the warm cumin oil into a large mixing bowl so it can season the whole salad.
Ingredients
- 1 tspNeutral oil
- 1/4 tspGround cumin
Season the salad
~1 minSeason the salad.
Add 1 tbsp lemon juice, 1/8 tsp chaat masala, and 1/8 tsp black pepper to the bowl with the cumin oil.
Stir to combine, then add the drained cucumber, tomato, and onion.
Toss gently so the vegetables stay distinct but are evenly coated.
Taste and adjust only with a little more lemon if needed, since the chaat masala and salt already bring salinity.
Ingredients
- 6 oz total for recipeCucumber
- 5 oz total for recipeTomato, seeded and finely diced
- 3 oz total for recipeRed onion
- 1 tbspLemon juice
- 1/8 tspChaat masala
- 1/8 tspBlack pepper
Fold in herbs
~3 minFold in herbs.
Add 2 tbsp chopped cilantro and 1 tbsp chopped mint and toss once more.
The herbs should stay fresh and green, not bruised into the vegetables.
If the salad seems loose, let it sit for 2 to 3 minutes so the dressing clings more evenly to the diced produce.
Ingredients
- 2 tbspCilantro leaves and tender stems
- 1 tbspMint leaves
Chill briefly or serve now
~10 min cookChill briefly or serve now.
For the cleanest flavor, cover and refrigerate the kachumber for up to 10 minutes before serving, or plate it immediately if you want maximum crunch.
Keep the salad in a shallow bowl so it stays crisp rather than compacting under its own weight.
Check the dish
After ~10 minCheck Kachumber and continue when ready.
Serve
~1 minSpoon into a serving bowl and finish with any dressing left in the mixing bowl.
Kachumber is best served cold or cool, with the vegetables still distinct and the lemon-cumin seasoning lightly coating every bite.
Serve meal
~1 minOnce all dishes are cooked and ready, plate and serve the meal together.
Kachumber: Serve.
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Read the traditional recipe
Ingredients
For 2 people
- 6 oz cucumber, peeled if thick-skinned and finely diced
- 5 oz tomato, seeded and finely diced
- 3 oz red onion, finely diced
- 2 tbsp cilantro leaves and tender stems, chopped
- 1 tbsp mint leaves, chopped
- 1 tbsp lemon juice
- 1 tsp neutral oil
- 1/4 tsp ground cumin
- 1/8 tsp chaat masala
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
Method
- Prep the vegetablesPeel the cucumber if the skin is tough, then dice 6 oz cucumber into small, even pieces so the salad eats cleanly with a spoon. Seed and dice 5 oz tomato to a similar size. Finely dice 3 oz red onion. Keeping the pieces close in size helps the lemon and spices coat evenly instead of pooling at the bottom.
- Salt and drain brieflyCombine the cucumber, tomato, and red onion in a bowl with 1/4 tsp kosher salt. Toss well, then let the mixture stand for 10 minutes. This short rest draws out some excess juice so the kachumber stays bright and crisp instead of turning soupy. If a lot of liquid collects, drain it off before seasoning.
- Toast the cuminSet a small skillet over medium heat and add 1 tsp neutral oil and 1/4 tsp ground cumin. Stir constantly for about 30 seconds, just until fragrant. Do not let it darken too much, or the flavor can turn bitter. Scrape the warm cumin oil into a large mixing bowl so it can season the whole salad.
- Season the saladAdd 1 tbsp lemon juice, 1/8 tsp chaat masala, and 1/8 tsp black pepper to the bowl with the cumin oil. Stir to combine, then add the drained cucumber, tomato, and onion. Toss gently so the vegetables stay distinct but are evenly coated. Taste and adjust only with a little more lemon if needed, since the chaat masala and salt already bring salinity.
- Fold in herbsAdd 2 tbsp chopped cilantro and 1 tbsp chopped mint and toss once more. The herbs should stay fresh and green, not bruised into the vegetables. If the salad seems loose, let it sit for 2 to 3 minutes so the dressing clings more evenly to the diced produce.
- Chill briefly or serve nowFor the cleanest flavor, cover and refrigerate the kachumber for up to 10 minutes before serving, or plate it immediately if you want maximum crunch. Keep the salad in a shallow bowl so it stays crisp rather than compacting under its own weight.
- ServeSpoon into a serving bowl and finish with any dressing left in the mixing bowl. Kachumber is best served cold or cool, with the vegetables still distinct and the lemon-cumin seasoning lightly coating every bite.
Before you cook
What to get ready
Mixing bowl, colander or salad spinner, cutting board and small dressing bowl.
Dice cucumber, seeded tomato and onion to a similar small size; chop herbs last.
If something needs adjusting
Salad becomes a puddle
Drain the briefly salted vegetables and dress close to serving.
A packed lunch loses texture
Pack dressing and crisp toppings separately, then combine just before eating. Keep perishable ingredients cold during transport.
Store for later
Refrigerate prepared ingredients promptly in covered containers. Keep dressing separate when possible and serve cold; use an insulated bag with ice packs for transport.
Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.
Make the ingredients go further
Use remaining cucumber and herbs in Greek salad.
Next use for your ingredients: Greek salad →
Calculate this meal with your own prices →
How to Prep Vegetables for the Week →
Cooking notes updated October 24, 2026. How we create recipes.
Tips, swaps and questions
A little kitchen know-how
If your tomatoes are especially juicy, seed them before dicing and let the salted vegetables drain a little longer. That keeps the salad crisp and prevents the lemon dressing from getting diluted. A pinch more chaat masala can sharpen the flavor, but add it gradually because many blends are already salty.
Make it work for you
If you do not have chaat masala, use an extra pinch of cumin plus a little more black pepper and lemon juice. You can swap cilantro for more mint, or use half cucumber and half radish for a sharper, crunchier variation. Avoid watery dressings, which soften the vegetables quickly.
Use more of your red onion and cilantro in salmon tikka.
How do I keep kachumber from getting watery?
Salt the vegetables briefly, then drain off the released liquid before adding lemon and spices. Use seeded tomatoes, dice everything small and even, and add the herbs at the end. If making ahead, hold the dressing separately and toss just before serving for the best crunch.
Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.