Kachumbari

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.

Course Salad

Cuisine African

Prep Time 10 minutes

Cook Time 0 minutes

Servings People

Calories 91kcal

Ingredients

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

Instructions

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!

Notes

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!

Nutrition