Thai Salad with Cashews

1 English cucumber (or 2 small field cucumbers), skin removed if desired (if organic, leave skin on for extra nutrients)

1 carrot, grated (use a larger sized grater if you have one)

1 cup whole roasted unsalted cashews (avoid the baking type - bulk cashews are fresher)

1/2 large red bell pepper, OR 1 small red pepper, sliced thinly

2 spring (green) onions, sliced (or cut in strips lengthwise)

generous handfuls of fresh coriander and fresh basil to make a "bed" for the salad

SALAD DRESSING:

1 Tbsp. lime juice

1 Tbsp. soy sauce

1 Tbsp. fish sauce - Vegetarians substitute

1 Tbsp. Golden Mountain Sauce OR 1/2 Tbsp. soy sauce

1 tsp. white wine vinegar, or rice vinegar

2-3 cloves fresh garlic, pressed or 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 tsp. white sugar (to taste)

pinch of white pepper (or substitute regular black pepper)