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Kachumber (Indian Cucumber Salad)

Any variation of this salad can be served with nearly every Indian dish.

To soften the flavours, we used chives rather than red onion, which can be very potent at times, and seeded the Persian Cucumbers.

Course Salad
Cuisine Indian
Keyword Carrots, Cumin, Grape Tomatoes, Jalapeno, Lemon Juice, Persian Cucumbers, Radish

Ingredients

  • 2 TBSP (6 gr) chives, copped in ½ “pieces 0 CHO
  • 1-1/4 cup (150 gr) grape tomatoes, halved 3 CHO
  • 3 large (122 gr) after seeded Persian Cucumbers 3.7 CHO
  • ½ cup (66 gr) carrots, julienned 4.3 CHO
  • 2 TBSP (26 gr) Jalapeno, seeded and diced 1 CHO
  • 4 - 5 (50 gr) radish, thinly sliced 1 CHO
  • 2 TBSP lemon juice 0 CHO
  • ¼ tsp salt 0 CHO
  • ¼ tsp. pepper 0 CHO
  • ¼ tsp. cumin 0 CHO

TOTAL CHO 13 CHO

  • TOTAL WEIGHT 411 GRAMS
  • 13 CHO DIVIDED BY 411 GRAMS = .031 CHO/GRAM
  • ¼ CUP = 30 GRAMS (.031 CHO x 30 GRAMS) .93 CHO/1/4 CUP
  • ½ CUP = 60 GRAMS (.031 CHO x 60 GRAMS) 1.86 CHO/1/2 CUP

Instructions

  1. Cut and seed Persian Cucumbers and Jalapeno. Even though Persian cucumbers are less watery than English, we seed them; so that the lemon dressing is the brightest taste.
  2. Cut grape tomatoes in half and julienne carrots.
  3. We used a mandolin for the radish, chop chives.
  4. Place all vegetables in a medium dish. If preparing ahead, cover and place salad in the refrigerator, without the dressing.
  5. Mix the fresh lemon, salt, pepper, and cumin in a small dish and set aside.
  6. Toss the salad with the dressing 30 minutes before serving.