This green salad can be refreshingly cooling after a heavy Thai meal and it goes well with other dishes too.
You can make it as spicy or mild as you like. The dressing used for this salad can provide excellent results with other dishes too.
Ingredients
• 1 Leaf lettuce
• 1 small cucumber
• 2 spring onions
• ½ cup thick coconut milk
• 4 tsp fish sauce or 1 tbsp soy sauce
• 2 tsp lime juice
• 2 cloves garlic, crushed
• 1 tsp sugar (preferably brown sugar)
• Salt for seasoning
• 3-4 tbsp fresh basil
• 1 cup coriander
Directions
Slice the cucumber vertically into thin ribbons. Slice the onions horizontally into roundels. Roughly chop the coriander and basil. Mix together coconut milk, fish sauce, lime juice, garlic and sugar.
Season this dressing with some salt. Clean and wash the lettuce leaf. Place the lettuce at the base of a salad bowl. Then add the spring onions and basil.
Now add the cucumber slices and coriander to the salad bowl and mix all the ingredients together. Drizzle the dressing generously over the salad and mix well. Top the salad with some onion slices, basil and coriander. Cool and serve.
Some tips
You can store the salad dressing for up to two weeks in the refrigerator and use it with other salads, grilled chicken, meat and vegetables too. If you don’t have an appetite for fish sauce, you can replace it with soy sauce.
