Using vegetable peeler, cut carrots into ribbons. Place carrot ribbons and cabbage in colander. Pour 4 cups boiling water over vegetables; rinse with cold water. Transfer to salad spinner, and spin to remove as much water as possible. In large bowl, toss together cabbage, carrots, radishes, and cucumber.
In jar with tight-fitting lid, combine cream of coconut, peanut butter, lime juice, water, anchovy paste, salt, and Tabasco sauce. Shake well to combine.
Add shrimp, noodles, and green onions to salad. Drizzle with dressing. Makes 4 servings.
