Raw carrot noodles in spicy peanut dressing

Ingredients:

• 3-4 large carrots, peeled
• 1 cucumber, halved lengthwise, seeded and cut into 1cm pieces.
• 1 shallot, thinly sliced ​​lengthwise
• 1.5 tbsp creamy peanut butter
• 1 tbsp soy sauce
• 1 tbsp mirin
• 1.5 tsp. rice vinegar
• 1 tsp. dark sesame oil
• 1 tsp. sriracha sauce
• 0.5 tsp light brown sauce
• 0.5 tsp freshly squeezed lemon juice
• Half a clove of garlic, finely grated
• 10 - 12 fresh mint leaves, thinly sliced
• 8 basil leaves, thinly sliced
• 1 teaspoon toasted sesame seeds

Preparation:

1. Using a vegetable peeler, slice the carrots into thin, wide strips; discard the last thick strip. Place the carrot strips in a large bowl, cover with ice water, and let sit for 10 minutes.
2. Meanwhile, place the cucumber and shallot in a colander, sprinkle with salt, and let sit for 10 minutes to drain. In a small bowl, combine the peanut butter, soy sauce, mirin, rice vinegar, sesame oil, Sriracha, brown sugar, lemon juice, and garlic.
3. Drain the carrots, pat the strips dry with paper towels, and transfer to a serving bowl. Press the cucumber and shallots in a colander with your hands to remove excess liquid; pat them dry with paper towels and add to the carrots. Add the mint and basil and toss. Drizzle the peanut dressing over the salad and sprinkle with sesame seeds.