Spicy peanut dressing
1/4c peanut butter (or almond butter if you prefer)
1.5 tbsp tamari (or nama shoyu to be truly raw - I'm just scared of the high sodium content. If you use braggs, use a bit less - to taste)
1 tbsp sesame oil
1 tbsp lime juice
cayenne pepper or chili pepper, finely minced and seeded to taste
1/4c water (start with 1/8c and add more as needed)
Add a bit more water as needed to get the right consistency
Using a veggie peeler, peel thin strips of the cucumber and carrots. You may want to chop the veggies in half first so your pieces aren't too big.
But into a bowl and toss with the dressing until well coated. Top with hemp seeds or sesame seeds.
Note: because of the water in the cucumber, if this salad is saved for the next day or two, it can get watery. So, store the salad separate from the dressing and when you want to eat it, take some and put in a bowl and dress.