Please Pass the Recipe

from one generation to the next



I have been making this finely chopped fresh salad as an accompaniment to spicy food for close to 30 years. Not only is it a great palate calmer when a chilli hit makes you break out in a sweat, but it’s also makes a lively contrast to a spicy curry.

There is no real recipe. Simply choose a selection of fresh salad vegetables, cut them into 1cm dice, add a generous amount of finely sliced herbs then dress the mix liberally with sea salt and lime juice, before adding just a touch of sugar to enhance the sweetness of the tomatoes. The chilli is optional.

To serve 6

3 ripe Roma tomatoes
2 Lebanese cucumbers deseeded
2 sticks of celery
2 spring onions
Fresh mint leaves
Fresh coriander

You can also add
1/2 green capsicum
1/2 cup mung bean sprouts
1/2 daikon
1 Birdseye chilli

About ladyredspecs

I've relocated to sunny Brisbane. I'm a slave to my cooking passion and to my cameras. My love of good food holds me in a lifetime of bondage, as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating, respect for ingredients, an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

12 comments on “Kachumber

  1. Pingback: Lamb Kofta in Cashew Curry Sauce | Please Pass the Recipe

  2. Pingback: Lamb Korma, Longhand | Please Pass the Recipe

  3. ohlidia
    February 21, 2014

    Great idea! Next time we have spicy food, I’ll have to try this.


  4. Mary Frances
    February 4, 2014

    I would love to try this with some grilled chicken for a great, light lunch! It looks so tasty!


  5. chef mimi
    February 3, 2014

    This looks wonderful. Sort of like having a raita with an Indian meal, isn’t it! I’ve never heard of this, but it is definitely something I should make in the summer. It would be great with meats as well…


    • ladyredspecs
      February 3, 2014

      Thanks Mimi, it’s a fresh and crunchy contrast when served with curry, but it makes a good salad too!


  6. Glenda
    February 2, 2014

    It is funny how we get into habits. I have raita with everything remotely Indian.


    • ladyredspecs
      February 2, 2014

      I usually just add a good dollop of yoghurt rather than fuss making raita, but Kachumber is a mainstay, appeases my need for raw veg!


  7. saucygander
    February 2, 2014

    I like the sound of adding daikon! I get them from the Asian markets all the time, definitely trying this during the week. Yesterday we had chopped radishes lightly marinaded in a sesame, tamari and chilli oil dressing, kind of similar idea and very refreshing.


    • ladyredspecs
      February 2, 2014

      I have only just started to appreciate the versatility of the sharp crunch of Asian style pickled vegetables. Yes do try it and add daikon if you can get it, it was unavailable in Melbourne this past week.


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