Carrot and Cucumber Salad (Easy, Crisp & Seriously Good)

Prep Carrots and Cucumbers: Rinse carrots and cucumbers; pat dry. Then slice your veggies. I recommend using a mandoline with safety gloves or a handguard. Set to a thin setting, slice carrots lengthwise into thin ribbons. Use the same mandoline setting to slice cucumbers evenly, about ⅛-inch thick.
No Mandoline: Use a sharp knife carefully. First, trim carrots and cut lengthwise in half for stability. Place flat-side down, then slice lengthwise into thin ribbons. Slice cucumbers evenly, about ⅛-inch thick. Always keep fingers tucked safely away from the blade.
3 large carrots, 5 mini cucumbers
Cut Green Onions: Using a sharp knife cut your green onions into think slices. If your peanuts are whole or halfed chop them into small pieces.
5 stalks green onions
Combine Veggies: In a large bowl, toss together carrot ribbons, cucumber slices, and green onions.
Make Dressing: In a small bowl (or mason jar), whisk or shake together all dressing ingredients until well blended. Adjust chili paste to taste.
2 tablespoon soy sauce, 2 tablespoon rice vinegar, 2 tablespoon fresh lime juice, 2 tablespoon maple syrup, 1 tablespoon fresh garlic, 1 teaspoon ginger paste, ½ teaspoon salt, ¼ teaspoon chili paste, ½ cup sesame oil
Dress Salad: Pour dressing over veggies and gently toss. Rest 10 minutes for flavor to absorb.
Add Toppings: Top with peanuts and sesame seeds just before serving.
2 tablespoon sesame seeds, ⅓ cup roasted peanuts