3/4 cup coconut milk (thicker or thinner depending on your own preference)
1 teaspoon chili paste (or substitute Tabasco sauce if desired)
1 1/2 tablespoons brown sugar
1 1/2 teaspoons ginger, minced
1 clove garlic, minced
1/4 cup onion, diced
1/8 cup chopped cilantro
1 tablespoon fish sauce (or substitute light soy sauce if desired)
Bring a large pot of water to boil. Blanch all of the salad ingredients with the exception of the egg and cucumber.
To blanch: plunge the vegetable briefly in the boiling water, then plunge into cold water.
This leaves the vegetables nicely crisp and neither too firm or limp.
Drain the vegetables and organize on the serving dish as desired. (For a more colorful arrangement, start on the outside of the platter and work inwards, arranging the vegetables in a colorful pattern.) Top with the chopped eggs.
To make the dressing: Heat oil in a large pan or wok and quickly fry the ginger, garlic and onion on high heat until the garlic and ginger are aromatic (about 1 minute).
Add the remainder of the ingredients with the exception of the cilantro, and either simmer on low heat or turn the heat off and cook for about 2 to 3 minutes until the peanut butter is melted. (For a creamier sauce, turn the heat off completely and cook for 2 - 3 minutes). If a thinner sauce is desired, add a bit of chicken stock or water.
Stir in the cilantro. Serve the peanut dressing over the vegetables.
For an added touch, top with colorful flowers, edible if possible.