Kachumbari is a simple, light, and easy-to-make east African salad made with onions, tomatoes, cucumbers, salt, pepper, and lemon dressing – a fresh, tart salad with a little kick to it. You simply can’t go wrong here; a ton of flavor for such a simple recipe.
Servings 2 People
- 1 Red onion medium size
- 3 Tomatoes large
- 1 Cucumber large
- 1 Lemon
- Salt and pepper to taste
- 1 Jalapeno or any green chili - optional
- Fresh cilantro or coriander leaves for garnish
Dice the onions, tomatoes, cucumber, and the green chili (if using).
Add all the veggies into a bowl, add the cilantro squeeze in the lemon juice, and season with salt and black pepper.
Serve with rice pilau or any other meal of your choice. Enjoy!
- I chose not to peel my cucumber in this recipe. If you don’t feel comfortable with the skin, you can peel them.
- I used jalapeno peppers for my kachumbari, if you are not used to eating raw chilis or if making this for children, please skip it or simply add a bit of chili powder.
- To reduce the heat of the jalapeno pepper, it is important to remove the veins as well as the seeds before dicing.
- Use ripe red tomatoes. I love Roma tomatoes since they are less watery. However, I also like to use cherry tomatoes when they are in season.
- Take the time to chop your tomato, cucumber, onion, jalapeño, and cilantro finely. You will be glad you did!
Calories: 91kcal | Carbohydrates: 21g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 16mg | Potassium: 796mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1720IU | Vitamin C: 71mg | Calcium: 66mg | Iron: 1mg