5 MINUTE CRUNCHY ASIAN LIME-PEANUT SLAW

1 1/2 cups English cucumber
1 red bell pepper
1 green bell pepper
2 carrots
1/2 cup cilantro leaves
1 bunch scallions (thinly sliced on a bias)
3 limes
3 tablespoons peanut butter
2 teaspoons freshly grated ginger
2 tablespoons rice wine vinegar
1 tablespoon canola oil
1 pinch chili flakes
1/4 cup roasted , honey roasted peanuts (roughly chopped, plus more to garnish)
kosher salt and freshly ground black pepper

In a large bowl bowl, whisk together the juice of 3 limes, peanut butter, grated ginger, rice wine vinegar, 1 tablespoon of sesame oil and canola oil.
Season to taste with chili flakes, salt and pepper.
Peel the carrots and cucumbers.
Using a spiralizer make noodles out of the cucumber, carrots and bell peppers.
The bell peppers won't come out as noodles per se but they will be sliced thinly and that works.
Add the prepared cucumbers, red bell peppers, carrots, cilantro, scallions and peanuts to the large bowl with the dressing.
Toss everything well.
Garnish with peanuts (use honey roasted if you can, trust me!).