Sweet and sour kachumbari salad
Sweet and sour kachumbari salad

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, sweet and sour kachumbari salad. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Sweet and sour kachumbari salad is one of the most well liked of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Sweet and sour kachumbari salad is something which I have loved my entire life. They are fine and they look fantastic.

This cucumber salad is cold, refreshing and easy to make. It's a perfect side dish for summer. Growing up, my mom made two kinds of Chines-style cucumber salads: a savory smashed cucumber salad and a sweet and sour cucumber salad.

To begin with this particular recipe, we must prepare a few ingredients. You can have sweet and sour kachumbari salad using 8 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Sweet and sour kachumbari salad:
  1. Prepare 3 tomatoes
  2. Get 1 onion
  3. Get Dhania or coriander
  4. Take 1 orange
  5. Take 1 pepper
  6. Make ready 1 pinch salt
  7. Make ready 2 table spoons ketchup
  8. Get 1 tsp. Chili sauce

Peel cucumbers and cut into thin slices. Combine and season with salt, mix well. Wrap sliced cucumbers in paper towels to absorb excess liquid and refrigerate. In a bowl combine lemon juice, vinegar, salt and ginger.

Instructions to make Sweet and sour kachumbari salad:
  1. Cut the onion into thin slices
  2. Dice the tomatoes into thin slices
  3. Add the tomatoes to the onions sprinkle salt and orange juice
  4. In a separate bowl combine the ketchup n chili sauce n pepper
  5. Mix all ingredients together. Serve with favourite meal

Transfer cucumber slices to a bowl. Pour dressing over cucumbers and toss to coat. A simple, but tasty southern favorite, this cucumber salad is made of very thinly sliced fresh cucumbers and is dressed with a boiled sweet and sour vinegar dressing. Place cucumbers and celery, slices in glass jar; pour boiling liguid over; cover and refrigerate overnight. The salad tastes vibrant hours or even a day after it is assembled.

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