• Prepare the Vegetables**

  Start by washing the cucumbers and carrots thoroughly. Peel the carrots and then julienne them, or use a grater or potato peeler if you prefer finer strands. For the cucumbers, remove the ends and slice them thinly—there’s no need to peel the English cucumbers as the skin adds a lovely crunch and color. or if you prefure feel free to peel them.
• Chop the Fresh Ingredients**

  Next, finely chop the cilantro and green onions. The green onions will add a mild onion flavor and a nice pop of color, while the cilantro will give the salad a fresh, herbaceous note.
• Make the Dressing**

  In a food processor or blender, combine the coconut milk, honey, sweet chili sauce, grated ginger, lime juice, and zest. Process until smooth. Add the white pepper and kosher salt, adjusting the seasoning to your taste preferences.
• Combine and Serve**

  In a large bowl, combine the sliced cucumbers, carrots, cilantro, and green onions. Pour the dressing over the salad and toss gently to ensure everything is well-coated. Let the salad sit for about 10 minutes to allow the flavors to meld together, the longer the better and overnigh is best. After it has set, restir and adjust the seasoning if needed.
• Serve the salad chilled, garnished with a few extra cilantro leaves or lime wedges for an extra pop of color.

This is my favorite salad to serve in a miso salmon bowl.