I found this recipe on about.com, Thai Food.. It is a cool and extremely delicious salad... perfect for summer. I have never used the edible flowers, however.
1 small head romaine or leaf lettuce, or enough salad greens for 2-3 people
2 green (spring) onions, sliced
1/2 to 1 cucumber (see cutting instructions below)
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: (double the recipe if serving 4 or more)
3 Tbsp. coconut milk
1 Tbsp. lime juice
1 Tbsp. fish sauce OR vegetarians use 1+1/2 Tbsp. soy sauce
1-2 cloves garlic, minced, OR 1/2 tsp. pureed garlic
1 tsp. brown sugar
optional: 1/2 fresh red chili, finely minced, OR 1/4 to 1/2 tsp. dried crushed chili
(I use 1 tbsp sweet Thai chili sauce)
Place lettuce in a salad bowl along with the spring onions and basil.
If you're in a hurry, simply slice the cucumber as you would for a regular salad. For more formal occasions: Use a potato peeler and 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.
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: If you're making a larger salad, consider doubling the dressing recipe (you can keep any extra in the refrigerator for up to 2 weeks - just place it into a covered jar).
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
