Thai Salad With Cashews - cooking recipe

Ingredients

carrot, grated (use a larger sized grater if you have one)
1 cup whole roasted unsalted cashews
1/2 large red bell pepper, sliced thinly
2 green onions, sliced (or cut in strips lengthwise)
1 bunch fresh coriander
1 bunch fresh basil (to make a \"bed\" for the salad)
SALAD DRESSING
1 tablespoon lime juice
1 tablespoon soy sauce
1 tablespoon fish sauce (Vegetarians substitute 1 Tbsp. Golden Mountain Sauce OR 1 Tbsp. soy sauce)
1/2 tablespoon soy sauce
1 teaspoon white wine vinegar (or rice vinegar)
2 -3 fresh garlic cloves, minced
1 fresh red chili, de-seeded and minced (OR 1-2 tsp. chili sauce, OR 1/4 to 1/2 tsp. dried crushed chili)
1 -2 teaspoon white sugar (to taste)
1 pinch white pepper (or substitute regular black pepper)

Preparation

First make the dressing by mixing all salad dressing ingredients together in the bowl.
Taste-test for sourness/spiciness, adding more sugar if it's too sour for your taste, or more chili if it's not spicy enough. Set aside.
Slice the cucumber, then cut the slices in half. Place in a salad bowl.
Add the grated carrot, cashews, red pepper, and spring onions.
Pour the dressing over and toss well.
Place salad on a mixed bed of fresh coriander and fresh basil, and serve immediately. Enjoy!