This is a recipe I learned in Bangkok when I did a Vegetarian Cooking Course with May Kaidee and we experimented with Raw Thai Cuisine; it can be made in any country!
Grate carrot in long noodles,
Do the same with beets
Chop up zucchini or make noodles
Slice a Red onion
Add coconut and grated Ginger
for the dressing:
Soak Cashews and crush them, add in nama shoyu (tamari or soy sauce), lime juice, sweetener like agave nectar, chopped hot pepper, water or oil and blend together to make a creamy sauce.
Garnish with mint and/or cilantro
You can serve this as a salad or put this combination in a nori or lettuce and make a roll.
