Prepare the cucumber, carrots, and zucchini noodles by using a spiralizer. (This is a very handy tool that is cheap and easily available online in India). Alternatively, you can also use a mandolin to thinly slice the zucchini and cucumber. Use a vegetable peeler to make thin strips from the carrot.
In a mixing bowl, whisk all the ingredients for the dressing. Taste and adjust the flavours. Add more vinegar or lime juice for zing, honey to sweeten, and sweet chilli or chilli flakes if you want it spicier. Add more soy sauce for saltiness, and tahini if you prefer a creamier dressing.
Place the spiralized veggie ‘noodles’ and a handful of peanuts in a large serving bowl and pour the dressing on top. Lightly toss, sprinkle with sesame seeds, and garnish with a few sprigs of coriander. Serve immediately! This salad also keeps well in the fridge but the veggies will not remain crunchy once the dressing has been mixed in.
*Note:
If vegan, substitute maple syrup/sugar/agave for honey in the dressing. Use tamari (gluten-free soy sauce) if gluten-free.
Recipe by Sprig & Vine at http://sprigandvine.in/zucchini-noodle-salad/