Sprinkle little sea salt and vinegar over cucumbers, peeled onions, tomatoes, coriander leaves, green chilies and lemon. Leave them for 5 minutes, rub and rinse them (except coriander leaves) well under running water. This step removes any pesky substances over the salad veggies.

Pat them dry with kitchen tissues or air dry them for a while.

Add coriander leaves to a bowl of water and rinse them, changing water a few times. Place them on a kitchen tissue or colander to remove excess moisture.

We don't want any moisture on the veggies.

Julienne or chop all the vegetables to bite sizes. If you want you may peel the cucumbers (optional) & deseed before chopping. Add them to a mixing bowl.

Chop coriander leaves and add them too. When you are ready to serve the kachumber, sprinkle salt and lemon juice. Mix it.

Transfer to serving bowls and garnish kachumber with black pepper, cumin powder and red chilli powder.