Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, sweet and sour kachumbari salad. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
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.
Sweet and sour kachumbari salad is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Sweet and sour kachumbari salad is something which I’ve loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we must prepare a few components. You can cook sweet and sour kachumbari salad using 8 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Sweet and sour kachumbari salad:
- Get 3 tomatoes
- Make ready 1 onion
- Prepare Dhania or coriander
- Take 1 orange
- Prepare 1 pepper
- Prepare 1 pinch salt
- Prepare 2 table spoons ketchup
- Take 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.
Steps to make Sweet and sour kachumbari salad:
- Cut the onion into thin slices
- Dice the tomatoes into thin slices
- Add the tomatoes to the onions sprinkle salt and orange juice
- In a separate bowl combine the ketchup n chili sauce n pepper
- 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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