Ingredients

• 1 small head romaine or leaf lettuce, or enough salad greens for 2-3 people (washed and dried in a salad spinner
• 2 green (spring) onions, sliced
• 1/2 to 1 cucumber, sliced into ribbons using a mandolin slicer or peeler
• 1 cup fresh coriander, roughly chopped
• 1/2 cup fresh basil, roughly chopped
• optional: edible flowers to garnish, such as pansies, nasturtiums, violas, or rose petals
For the dressing
• 1/2 cup good-quality coconut milk
• 1 tablespoon lime juice
• 2 tablespoons fish sauce
• 1-2 cloves garlic, minced
• 1 teaspoon brown sugar
• optional: 1/4 tsp. dried crushed chilli

Instructions

1. Place lettuce in a salad bowl along with the spring onions and basil.
2. Slice the cucumber using a potato peeler, peel the cucumber into long, thin ribbons (see photo). If the slices turn out too long to eat easily, cut them in half or in thirds.
3. Add the cucumber and coriander to the salad bowl and toss together.
4. To make the dressing, stir the salad dressing ingredients together in a cup until sugar dissolves. Tip: Any extra dressing can be stored in the refrigerator for up to 2 weeks - just place in a covered jar or container.
5. Pour the dressing over the salad and toss well to combine. Top with the sliced green onion and basil. Edible flowers can also be added to dress up the dish. Serve immediately.