Pure Prasad Kitchen
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Salads & Ferments
4 portions
Korean Cucumber Salad
Hot Vegan
Base yield: 4 portions | Current target: 4 portions
AllergensSulphites
Nutrition focusVegetable-rich and fibre-friendly, Contains nourishing fats, Spice-led flavour and digestive warmth
Offering noteCook with clean intention, offer with gratitude, serve as blessing.
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Ingredients
| Ingredient | Base Qty | Scaled Qty | Kitchen Qty / Notes |
|---|---|---|---|
| Cucumber, peeled, halved lengthwise and seeded | 1 each | 1 each | 1 each |
| Chopped fresh ginger | 0.5 tsp | 0.5 tsp | 0.5 tsp |
| Salt | 0.5 tsp | 0.5 tsp | 0.5 tsp |
| Cayenne | 0.125 tsp | 0.125 tsp | 0.13 tsp |
| Pinch sugar rice vinegar | 3 tbsp | 3 tbsp | 3 tbsp |
Method
- Cut the cucumber into 1/2-inch-thick slices and place them in a bowl. Add the ginger, salt, cayenne, sugar and vinegar.
- Mix well then cover and refrigerate until chilled.
Chef Notes
Change only the Target Portions cell. All scaled quantities update automatically.
Whole items may need practical kitchen rounding after scaling.
Chef-adjusted seasoning notes from the source recipe remain marked clearly.