Heat a dry frying pan and fry, stirring, the coconut shavings until golden brown.
Transfer to a plate and set aside.
Pour the peanuts into the pan, fry for five minutes, pour on a towel and rub with your hands to get rid of the husks.
Grind the peanuts in a blender.
Cut the cucumbers into slices, chop the spinach and coriander coarsely.
Put the cucumbers, herbs, peanuts and coconut chips in a bowl.
Mix honey, soy sauce, olive oil, lemon juice and grated ginger for the dressing.
Mix everything well and pour over the salad.
