Kachumber Salad :
This is a vegetable salad where four fundamental vegetables, tomato, onion, cucumber, and cabbage are cut and prepared with salt and dark pepper powder. In any case, don’t belittle it by its fixings; when combined, it’s an exceptional blend of hot, salty, and zesty tastes. That’s not all, this formula brings a bend to its taste by including green chilies, green coriander clears, and lemon juice which makes it new and fiery. Regularly, this sound salad is either served as a backup or eaten alone as a low-calorie food.
Preparation Time: 5 minutes
Serves: 3 servings (with meal)
Ingredients:
| 1/2 medium Cucumber (kheera), finely chopped |
| 2 medium Tomatoes, finely chopped |
| 1 medium Onion, finely chopped |
| 1/4 mug finely chopped Cabbage (optional) |
| 1 tablespoon finely chopped Coriander Leaves |
| 1 Green Chilli, finely chopped |
| 1 teaspoon Lemon Juice |
| 1/4 teaspoon Black Pepper Powder |
| Salt |
Directions:
1. Take a bowl and blend chopped vegetables (onion, cucumber, tomato, cabbage).
2. Include lemon juice, black pepper, green chili, coriander takes off, and salt. Hurl tenderly until all fixings are blended well.
3. Taste for flavoring and include more salt or lemon juice if required. The Kachumber salad is ready.
Tips and Variations:
- If you need to prepare ready salad for a few hours sometimes recently serving to dodge the final diminutive surge, at point chop all vegetables but onion and keep them in the fridge. Blend chopped onion, salt, and other flavors fair sometime recently serving.
- Use destroyed cabbage in put of chopped one and vinegar in put of lemon juice for a distinctive taste.
- Sprinkle-droid beetroot over salad to give it an uncommon look.
Taste: Crisp and gently spicy
Serving Ideas: Serve it as a backup with a full dinner for lunch or supper. It can also be served on its claim as a light and cool evening nourishment amid hot summer days and it pairs up as a low-calorie nourishment. It is a must-have side thing in Gujarati meals.