Hello everybody, it is Louise, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, sweet and sour kachumbari salad. One of my favorites food recipes. This time, I’m gonna make it a 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 popular of current trending foods on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Sweet and sour kachumbari salad is something which I’ve loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. 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
- Prepare 1 onion
- Take Dhania or coriander
- Get 1 orange
- Make ready 1 pepper
- Prepare 1 pinch salt
- Make ready 2 table spoons ketchup
- Prepare 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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