A crisp South Asian chopped salad with cucumber, tomato, onion, coriander, chili, and lemon.
15 min prep 5 min rest
Keeps the screen on · step-by-step guide · built-in timer
Dice the red onion small and let it stand with half the lemon juice for 5 minutes.
Cut the cucumbers and tomatoes into small cubes without letting the seeds make them too watery.
Finely chop the green pepper and fresh cilantro.
Mix the cucumber, tomato, onion, green pepper, and fresh cilantro in a large bowl.
Add the olive oil, remaining lemon juice, salt, and black pepper, then rest for 3 minutes before serving.
💡 Tip: After chopping the onion, let it sit in lemon juice for 5 minutes; its sharpness softens and it feels closer to a Turkish shepherd's salad on the table.
🍽️ Serving suggestion: Serve kachumber cold alongside biryani, lentil dishes, or grilled chicken.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~90
kcal calories
3
g protein
16
g carbs
2
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
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