It is ideal as a starter to a full Thai meal, or mixed through rice noodles as a main.

It doesn't take long to prepare, but lasts a while on your tongue.

THE SALAD:

You will need:

• A cucumber (I used a ridge cucumber as it's more flavoursome, and adds extra bitterness)
• A whole carrot, grated (you can get away with less than a whole carrot, which can make it too wet)
• A bag of cashews (not salted)
• Half of a red bell pepper.
• Two spring onions.

Take all the ingredients — grate, cut, chop them and chuck them in a salad bowl of your choice (medium size)

THE DRESSING:

Most of the dressing ingredients can vary above or below the quantity, depending on how you like your mouth to feel.

Necessary goods:

• 3/4 juice of a lime.
• Same quantity of soy sauce (maybe a dash more)
• Same quantity of rice vinegar (you can use fish sauce, I believe but I don't know about that)
• Two big cloves of garlic, minced and chopped.
• One large red chilli, deseeded and chopped finely.
• A teaspoon of white wine vinegar
• Two teaspoons of white sugar, or a dollop of clear honey.
• Some white pepper, a pinch or two.

Mix it all together in a jug, keep tasting it until you're happy.

When you are satisfied it that it contains all the key Oriental flavour groups (hot, sour, sweet, and salty), stir it through your salad.

Garnish with some coriander and serve it to excited faces.