Use a veg peeler to slice your carrot into thin ribbons. Run the peeler down the carrots, turning as you go, till you get to the middle. Finely chop the carrot middle. Do the same thing with your courgette till you hit the seeds in the middle (discard the seeded middle). Pile it all into a large bowl.
Peel your oranges. Pop them in a food processor or blender. Add the lime leaves to the blender with a 4 cm piece of ginger (from half your thumb of ginger – see our tip below). Add the coconut milk and a pinch of salt. Blend till smooth. Taste. Add more ginger or salt as needed.
Dress your carrot and courgette ribbons with the coconut dressing. Arrange on a big platter or 2 individual plates.
Thinly slice your chilli. Heat 2 tbsp oil in a large pan. Add your chilli slices and cashews along with a pinch of salt. Lower the heat. Sizzle for 3 mins or till golden. Scatter over the salad.
Roughly chop your coriander. Sprinkle it over the top of the salad. Get stuck in.