Are you tired of plain meals and looking for a refreshing and quick side dish? This healthy mixed veg kachumber salad recipe is the perfect solution to brighten up your everyday lunch or dinner! Made with crunchy onions, fresh cabbage, carrots, and a special tangy spice mix, this Indian-style salad is packed with flavour and incredibly easy to make.
The secret touch of fresh yogurt and a hint of lemon juice makes this vegetable salad truly irresistible. Whether you are hosting a dinner party or just enjoying a simple family meal, this quick kachumber salad recipe takes less than 10 minutes to prepare and uses basic ingredients from your kitchen. Plus, a special restaurant-style trick keeps the veggies perfectly crisp! Follow along to learn how to make this delicious mixed veg kachumber salad recipe at home.
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Ingredients List:
- For the Salad:
- 2 medium onions (sliced very thin)
- 1 cup cabbage (finely shredded)
- 1 small tomato (thinly sliced)
- 5-7 slices of capsicum/bell pepper (thinly sliced)
- 1 small carrot (peeled and grated)
- Fresh coriander leaves (chopped, with tender stems)
- 2 tablespoons fresh yogurt/curd (not sour)
- A few drops of lemon juice (less than ½ teaspoon)
- For the Special Spice Mix:
- ½ teaspoon Kashmiri red chilli powder (for colour)
- ½ teaspoon spicy red chilli powder
- ½ teaspoon black salt (kala namak)
- ¼ teaspoon powdered sugar
- ½ teaspoon chaat masala
- ½ teaspoon regular white salt
- ½ teaspoon dry mango powder (amchur powder)
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Step-by-step Instructions:
- Make the Spice Mix: In a small bowl, combine Kashmiri chilli powder, spicy chilli powder, black salt, powdered sugar, chaat masala, regular salt, and amchur powder. Mix them well and keep this homemade masala aside.
- Prep the Onions: Thinly slice the onions and soak them in ice-cold water for 5 to 7 minutes. This simple trick removes their bitterness and keeps them extra crunchy for your mixed veg kachumber salad recipe. Drain the water completely before using.
- Chop the Veggies: Thinly slice the cabbage, tomato, and capsicum. Grate the carrot and roughly chop the fresh coriander leaves.
- Combine the Vegetables: In a large mixing bowl, add the drained crunchy onions, shredded cabbage, tomato, capsicum, grated carrot, and coriander leaves. Toss everything together.
- Add the Flavours: Add 1 teaspoon of your prepared special spice mix to the vegetables. Mix it thoroughly so the veggies are nicely coated.
- Add the Wet Ingredients: Squeeze a few drops of fresh lemon juice over the salad. Finally, add 2 tablespoons of freshly whisked yogurt (curd) and gently mix.
- Serve Fresh: Your delicious, healthy mixed veg kachumber salad recipe is ready! Serve it immediately to enjoy its wonderful crunch.
Cooking Tips for Better Results:
- Keep it Crunchy: Always soak your sliced onions in ice water! This is a classic restaurant secret that stops the onions from becoming soggy.
- Use Fresh Yogurt: Make sure your yogurt (curd) is fresh and not sour. Since we are adding dry mango powder and lemon juice, sour yogurt will make the salad too acidic.
- Chop Finely: The thinner you slice the cabbage, capsicum, and onions, the better the salad will taste and feel.
- Mix Right Before Eating: To keep the salad from turning watery, only add the spice mix, lemon, and yogurt right before you sit down to eat.
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Variations:
- Vegan Version: Simply skip the dairy yogurt and use a plant-based alternative like thick coconut yogurt or cashew curd.
- Spicy Version: If you love heat, finely chop 1 or 2 green chillies and toss them into the salad along with the other veggies.
- Kids-Friendly Version: Skip the spicy red chilli powder entirely and use only the colourful Kashmiri chilli powder. You can also add some sweet corn kernels!
- Minty Fresh Version: Add a handful of freshly chopped mint (pudina) leaves along with the coriander for an extra refreshing aroma.
Serving Suggestions:
- This quick kachumber salad is incredibly versatile! You can serve it alongside:
- Everyday Indian meals like Dal Fry, Rice, and Roti.
- Rich curries like Paneer Butter Masala or Chicken Curry to balance the heavy flavours.
- Biryani or Pulao as a crunchy alternative to regular raita.
- Inside wraps, Kathi rolls, or sandwiches for an extra fresh bite!
Also Read – Dahi Corn Salad Recipe | Quick & Healthy Sweet Corn Raita
FAQs:
Q1: Can I make this mixed veg kachumber salad recipe ahead of time?
Ans: You can chop all the vegetables and make the dry spice mix in advance. However, do not mix the salt, spices, or yogurt into the veggies until you are ready to eat, otherwise, the vegetables will release water and become soggy.
Q2: Why do we add powdered sugar to the salad?
Ans: A tiny bit of powdered sugar beautifully balances the tanginess of the lemon, chaat masala, and yogurt, giving the salad a perfectly rounded, restaurant-style flavour.
Q3: Can I skip the yogurt in this recipe?
Ans: Yes! While the yogurt adds a lovely creaminess, you can totally skip it if you prefer a dairy-free, completely dry tossed salad. The spice mix alone packs plenty of flavour.
Q4: Will the lemon juice and yogurt curdle together?
Ans: No, since the salad is eaten fresh and cold, the few drops of lemon juice and fresh yogurt blend perfectly to create a creamy, tangy dressing without curdling.
Q5: What other vegetables can I add to this salad?
Ans: You can easily customize it by adding thinly sliced cucumbers, boiled sweet corn, or even some grated beetroot for a pop of colour!
Healthy Mixed Veg Kachumber Salad Recipe – Side Dish
Ingredients
For the Salad:
- 2 medium onions sliced very thin
- 1 cup cabbage finely shredded
- 1 small tomato thinly sliced
- 5-7 slices of capsicum/bell pepper thinly sliced
- 1 small carrot peeled and grated
- Fresh coriander leaves chopped, with tender stems
- 2 tablespoons fresh yogurt / curd not sour
- A few drops of lemon juice less than ½ teaspoon
For the Special Spice Mix:
- ½ teaspoon Kashmiri red chilli powder for colour
- ½ teaspoon spicy red chilli powder
- ½ teaspoon black salt kala namak
- ¼ teaspoon powdered sugar
- ½ teaspoon chaat masala
- ½ teaspoon regular white salt
- ½ teaspoon dry mango powder amchur powder
Instructions
- Make the Spice Mix: In a small bowl, combine Kashmiri chilli powder, spicy chilli powder, black salt, powdered sugar, chaat masala, regular salt, and amchur powder. Mix them well and keep this homemade masala aside.
- Prep the Onions: Thinly slice the onions and soak them in ice-cold water for 5 to 7 minutes. This simple trick removes their bitterness and keeps them extra crunchy for your mixed veg kachumber salad recipe. Drain the water completely before using.
- Chop the Veggies: Thinly slice the cabbage, tomato, and capsicum. Grate the carrot and roughly chop the fresh coriander leaves.
- Combine the Vegetables: In a large mixing bowl, add the drained crunchy onions, shredded cabbage, tomato, capsicum, grated carrot, and coriander leaves. Toss everything together.
- Add the Flavours: Add 1 teaspoon of your prepared special spice mix to the vegetables. Mix it thoroughly so the veggies are nicely coated.
- Add the Wet Ingredients: Squeeze a few drops of fresh lemon juice over the salad. Finally, add 2 tablespoons of freshly whisked yogurt (curd) and gently mix.
- Serve Fresh: Your delicious, healthy mixed veg kachumber salad recipe is ready! Serve it immediately to enjoy its wonderful crunch.
