I love this simple salad and it is very easy to make. Perfect for spring and summer time. Infact it can be served during Easter, as it looks like a nest with bright Easter colors. Also you can serve it with your Thai menu.
1 large Carrot (thinly peeled with peeler)
2 small Persian cucumbers (thinly peeled with peeler)
2 spring onions (chopped)
Dressing: (crush in your blender)
1/4 cup salted peanuts
1 inch ginger
1 clove garlic
5 tablespoons of rice vinegar
1 tableof grapeseed oil
2 tablespoons of soy sauce
4 tablespoons of sugar
5 tablespoons of water (or coconut milk)
Pepper to taste
Note: Since you are using soy sauce, add salt once dressing is already made.