Prepare the vegetables: spiralize (or thinly shred) the carrot and cucumber and place in a large bowl. Finely slice the spring onions, red pepper, mange tout peas and chilli and add to the bowl. Add the beansprouts, then finely chop the coriander and peanuts and add to the salad. Toss everything together.
Place all the ingredients for the dressing into a blender or mini-chopper - juice the lime, and finely slice the chilli, (you may prefer to remove the seeds for less heat). Blitz until completely smooth.
Add the dressing right at the last minute so that the salad doesn't go soggy. Enjoy!