Thai Tossed Green Salad

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This is an easily prepared dish for a camping trip…
Thai Tossed Green Salad

Salad:
1 small head romaine or leaf lettuce, or enough salad greens for 2 or 3 people
2 green onions, sliced
1/2 to 1 cucumber
1 cup fresh coriander /cilantro, roughly chopped
1/2 cup fresh basil, roughly chopped
optional: edible flowers to garnish, such as pansies, nasturtiums, violas, or rose petals

Salad Dressing:
1/2 cup good-quality coconut milk
1 tbs lime juice
2 tbs fish sauce OR vegetarians: use 1 tbs soy sauce plus ​a pinch salt
1 to 2 cloves garlic, minced
1 tsp brown sugar

optional: 1/4 tsp dried crushed chili

Place lettuce in a salad bowl along with the spring onions and basil.

Slice the cucumber lengthwise into thick matchstick-like pieces, OR for more formal occasions: Use a potato peeler and peel the cucumber into long, thin ribbons. If the slices turn out too long to eat easily, cut them in half or in thirds.
Add the cucumber and coriander to the salad bowl and toss together.

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.

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. If planning for a camping trip, don’t add dressing to salad until ready to serve. Serve immediately after adding dressing. Serves 2-3

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