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Smashed Cucumber Salad with Thai Coconut Dressing

preparation time

10 mins

Cooking time




Smashed Cucumber Salad with Thai Coconut Dressing


1 punnet baby cucumbers – approximately 8 - 10

Sea salt flakes

1 bottle Beerenberg Thai Coconut Dressing

2 spring onions, finely sliced

Fresh dill

1 red chilli, finely sliced

Black sesame seeds to garnish


Cut the cucumbers lengthwise into four. Using a rolling pin, give the slices a bash to crush the flesh. Place in a bowl and season with sea salt.

When ready to serve, drain any moisture from the cucumbers, gently toss through the cucumbers ¼ cup Beerenberg Thai Coconut Dressing.

Place onto serving dish, scatter with spring onions, dill and chilli slices.

Drizzle a little more Beerenberg Thai Coconut Dressing around the plate. Sprinkle with black sesame seeds.

Note: to make spring onion curls, cut the green tops into long thin strips. Place prepared tops in a large bowl, cover with ice water.

When ready to use, remove from the water and pat dry with paper towel.