Salads
Shosha-Tomato Kachumber
Ingredients
- - 1 large cucumber, diced
- - 2 medium tomatoes, diced
- - 1 small red onion, thinly sliced
- - 1 green chilli, finely chopped
- - 2 tbsp fresh coriander, chopped
- - 1 tbsp lime juice
- - 1/2 tsp salt, or to taste
- - 1/4 tsp black pepper, freshly ground
Method
- Combine the cucumber, tomatoes and red onion in a mixing bowl.
- Add the green chilli and fresh coriander.
- Drizzle over the lime juice and season with salt and black pepper.
- Toss gently to combine and let sit for 5 minutes before serving to allow the flavours to meld.
Introduction: A crisp, tangy mix of cucumber, tomato and onion accompanies most Bangladeshi rice-and-curry meals, cutting through richer dishes with a fresh, cooling crunch.
Cultural Background: A crisp, tangy mix of cucumber, tomato and onion accompanies most Bangladeshi rice-and-curry meals, cutting through richer dishes with a fresh, cooling crunch. It is one of the simplest yet most essential parts of a well-rounded Bangladeshi table.
Tips: Salt the salad just before serving, not too far in advance, to keep the vegetables crisp rather than watery.
Variations: Add a pinch of roasted cumin powder or a few mint leaves for extra freshness.
Vegetarian/Vegan: Naturally vegan as written.
Storage: Best eaten fresh; if needed, store undressed vegetables separately for up to 1 day.
Reheating: Not applicable; this dish is served cold or at room temperature.
Nutrition: Per serving (approx.): 45 kcal, 1 g protein, 0 g fat, 9 g carbohydrates, 2 g fibre
FAQs:
Q: – Can I make this ahead?
A: Prepare the vegetables ahead but dress just before serving.
Q: – What curries pair well with this?
A: It pairs well with any rich curry, especially fish or meat dishes.