Loaded with raw vegetables and dressed with a light tart dressing, a perfect pickled slaw recipe!
Kachumber is a refreshing light crunchy slaw commonly served alongside barbecued meats, kabobs as well as rice dishes like biryani. A few variations exist based on the mix of vegetables used: onion, cabbage, cucumber, tomato, carrots, radish. Chopped cilantro, green onion and mint add a herby freshness which pairs well to balance the spiciness of the main dishes. Typically it is dressed with a simple light tart lemon or vinegar based dressing. It is a very forgiving dish that’s easy to customize to whatever ingredients you have available, any combination of these vegetables will work. It is perfect for those who like to eat raw vegetables as well as those who like pickled vegetables.
Kachumber is a popular salad served with Indian rice dishes like biryani and pulao. It helps to bring some freshness and crunch to the spices in the main dish. There is no cooking involved, just chopping and mixing. Chop the vegetables a day in advance and store the dressing separately, a great time saver for entertaining! Mix when ready. Replace your coleslaw with this recipe and save on calories!
Here is a healthy Kachumber recipe loaded with vegetables that can be ready in under 10 mins! See tips for a few time saving shortcuts as well.
Makes 3 cups or 6 servings
Time: 10 minutes
Level of difficulty: Easy
Ingredients:
- 1 cup thinly sliced raw cabbage
- 1/2 cup of diced English or Persian cucumber (keep skin on for color, remove if large seeds)
- 1/2 cup of sliced onion (red is preferred for color)
- 1/2 cup of diced raw carrots
- 1/2 cup of diced tomatoes (remove seeds from the inside)
- 1 red radish diced or sliced
- 1/8 cup fresh chopped coriander/cilantro
- 1/8 tsp salt or to taste, can use black salt if available
- 1/8 tsp fresh ground black pepper
- 1 tbs of olive or vegetable oil
- 2 tbs of white vinegar or lemon/lime juice
- Optional: 1 diced jalapeno if you like it spicy!
Method:
- Wash and cut up all the vegetables and add to a bowl.
- To make dressing, whisk together oil, lemon or vinegar, salt and pepper.
- Mix the dressing with vegetables, add a tablespoon at a time to desired taste.
- Can serve immediately, ideally let it sit for an hour to wilt and pickle.
- Enjoy!
Tips:
- Serve immediately after mixing in the dressing for a fresher crunchier taste. Set aside for 1 hour for a pickled, wilted version.
- Can be stored in fridge for 2 days. Once the dressing is added, the vegetables will wilt and pickle which is exactly what this salad is supposed to be.
- Keep the radish and cucumber skin on for added color. Be sure to wash well before cutting. If using regular cucumber, remove large seeds from the middle. Also remove seeds from tomatoes.
- For entertaining you can cut up the vegs and make the dressing a day ahead. Do not mix the vegetables together as the colors may bleed into each other, keep in them the same bowl but separate piles. Store vegetables and dressing separately and mix an hour before serving.
- In a hurry? save time, buy precut coleslaw mix from the store. You can also use ready made Italian dressing instead of making this dressing.
- The proportions of this recipe are very flexible, easily adjust amounts as you like.