We grow both Thai basil and cucumbers in our garden, both of which our children like to snack on all summer long. This salad has a little zing from the coconut vinegar and a little spice from the red chili flakes. Feel free to adjust amounts to your liking. Serve with the Thai Fish Curry for a nutritious summer meal.
Ingredients
2 medium
cucumbers
cut into thin slices
½ cups
thinly sliced
Thai basil
3 cloves
garlic
chopped
1 teaspoons
crushed red pepper flakes
3 tablespoons
coconut vinegar
1 tablespoons
coconut nectar
sea salt
(to taste)
