Kenya, salads, Starters & side dishes, African

Kachumbari

by Amara Okoro

A vibrant and refreshing Kenyan side salad that cuts through the richness of hearty dishes like Pilau with its crisp acidity and raw, fresh crunch.

Total Time

10 mins

Difficulty

Easy

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Chinese (Traditional)

Simple Tasty Recipes

Ingredients for 4 Servings

2

medium tomatoes
1 small

red onion
to taste

lemon juice
to taste

salt

Time

Preparation Time

10 mins
Cooking Time

0 mins
Total Time

10 mins

Goes Great with

VEGAN SWEET SCORCHED RICE

VEGAN FRIED TOFU WITH SALT AND PEPPER SERVED WITH TURMERIC RICE

tofu, turmeric

Moroccan Rice

VEGAN POTATOES AND TOFU SANDWICH

VEGAN GRILLED VIETNAMESE RICE PAPER

Method

Ensure all vegetables are thoroughly washed and patted dry.
Using a very sharp knife, slice the red onion into paper-thin half-moons.
Slice the tomatoes into thin wedges or small, uniform cubes, depending on preference.
Combine the prepared vegetables in a non-reactive mixing bowl.
Immediately before serving, sprinkle with a pinch of salt and drizzle with fresh lemon juice.
Toss gently to coat and serve immediately to maintain texture.

Notes:

The secret to an authentic Kachumbari is the temperature and timing. Because this salad relies on raw ingredients, it is imperative to assemble it at the very last second. For a more authentic Kenyan experience, you can add finely chopped fresh cilantro or a minced serrano chili if you enjoy a bit of heat.