Bresc BV

Cucumber-mint salad


  • 2 cucumbers
  • 20 g mint
  • 10 g Thai basil
  • 10 g coriander
  • 4 kiwis
  • 25 g sugar
  • 2 lime, grated peel and juice
  • 10 g Bresc Lemongrass puree
  • 20 g Bresc WOKchilli

Preparation method

Cut the cucumbers lengthways, remove the seeds and then slice. Peel the kiwis and cut them lengthways, then into slices. Make a dressing using the sugar and the juice and grated peel of the limes, lemongrass and the WOKchilli. Mix all the ingredients together and serve immediately.

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