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Wellness & CareHealthy Recipes › Kachumbari – Fresh Vegetable and Herb Salad
April 24, 2019

Kachumbari – Fresh Vegetable and Herb Salad

Kachumbari – Fresh Vegetable and Herb Salad

Westmed’s Diabetes Education team recently held an employee recipe contest. They picked this low-sugar, high nutrient recipe as the winner and they want to share this deliciousness with you!

Submitted by Rajna Arora, Westmed Workforce Data Analyst

Makes 2 to 4 cups of salad, depending on the size of vegetables used.

I portion 2 cups per person, unless this is an accompaniment to a meal, which contains other vegetables.

Finely chop the following ingredients:

(I prefer to use a hand chopper for the vegetables)

  • 1 Roma Tomato
  • 1 Small English Cucumber
  • 1 Bell Pepper (any color)
  • 1 Medium to small Carrot
  • 3 to 4 radishes (the standard red, or if using the Indian Mooli, use a small amount)
  • ½ or 1 small red onion (optional)
  • 1 celery stick


Add the following fresh herbs finely chopped:

  • ¼ cup Cilantro
  • ¼ cup Mint
  • ½ bunch of Spring Onions

Mix all chopped ingredients well in a large bowl.

Dress with juice of half a lemon or a full lime freshly squeezed, black pepper and your preferred red pepper/chillis powder, as well as a quarter teaspoon of fresh ground Cumin.

Garnish with chopped almonds or walnuts.

This salad is a great accompaniment to any protein that you may choose to eat especially barbecued chicken or fish. Occasionally I will change this up by adding some sprouted lentils like Moong (Green Lentil) or bean sprouts.