Easy Recipe
Prep Time
10 minutes

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.

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)