Kachoombar salad (Indian chopped mixed salad)
The first Thrive Kitchen hands-on cooking class debuted on January 17, 2017. It was a good start with an enthusiastic and curious group of students learning to cook various soups and salads of the world. I’m sharing a recipe for a delicious kachoombar salad, or an Indian chopped mixed salad, that we made in class, which I adapted from one by Chef Suvir Saran.
This is a savory, slightly spicy, cumin-scented salad that includes both fruits and vegetables. It’s an example of how I try to broaden my students’ ideas about cooking and introduce less familiar recipes and flavor combinations. Try it for yourself and let me know in the comments how you like it.
If you live in the San Francisco Bay Area and are interested in attending one of my classes, contact SFHealthEd@kp.org -- spaces fill up fast! Visit the Kaiser Permanente San Francisco Health Education website for more information.
Servings: 8
Prep time: 20 minutes
Ingredients
- 2 large tomatoes, diced into 1/2 inch cubes
- 2 Granny Smith apples, 1/2 inch dice
- 1 large English cucumber, seeded and finely chopped
- 1 medium red onion, finely chopped
- 1 jalapeño pepper, finely chopped
- 1 mango, diced
- 1 cup pineapple chunks
- 1/2 cup cilantro, chopped
- 1/4 cup mint leaves, finely chopped
- 1 teaspoon toasted ground cumin
- 1 teaspoon salt
- 1/4 teaspoon cayenne
- 1/4 teaspoon ground black pepper
- Juice of 1 lime
Directions
- Toss all ingredients together in a large bowl.
- Adjust salt, lime juice, or cayenne as needed.
Nutrition information (per serving)
- Calories: 145
- Total fat: 4.5 g
- Sodium: 150 mg
- Dietary fiber: 3 g
- Protein: 5 g