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Beet Kachumber Mala Salad

By Kim Pham

10-15 min
serves 4-6


  • large mixing bowl


  • Omsom Chinese Mala Salad Starter
  • 1 large cucumber, preferably English
  • 2 cups of beets, peeled and cooked 
  • 1 shallot, finely sliced 
  • 2 tbsp. of finely chopped mint 
  • 3 tbsp. of finely chopped roasted and salted peanuts 
  • 1 tbsp. of lime juice or more to taste
  • 1 Indian green chili or serrano pepper, finely chopped (optional)

Serve with:

Traditional: Serve alongside your favorite spicy Indian curry. 

Mix it up: Serve at your next BBQ over grilled chicken or fish.


Recipe made by Natasha Mahapatro (@thetashmashup).

  1. Peel your cucumber (if desired), trim ends, and slice lengthwise in half.
  2. Remove seeds and pulp with a spoon.
  3. Place the side of a large knife on the cucumber, skin side up, and smash. Slice the cucmber into bite-sized pieces.
  4. Combine the crushed cucumber, cooked beets, sliced shallot, chopped mint, peanuts, and Omsom starter into the mixing bowl, and stir to mix evenly.
  5. Garnish with lime juice and chopped chili and you’re done! Serve with some of our suggested favorites. Enjoy!


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