Here is a revamp of a recipe from 2007, I reworked the ingredients and lighten up the dressing - I have over looked zucchinis in the past since i found them uninteresting but I do have to say - I have a new outlook on them - Enjoy
1 pound of fresh carrots – grated
3 large zucchini – grated, about a pound
1/3 of cup of rough chopped cilantro
4 sprigs of fresh mint, chopped and stems removed
1 cup, chopped then crushed apples, see below
1/2 cup dries cranberries
3 limes, juiced and zested
1/3 cup of raw honey
3 cloves of garlic, minced then crsuhed
2 Thai Chilis, minced then crushed
3 table spoons of rice wine vinegar
1 teaspoon corander seeds
1 teaspoon of hot pepper sesame oil
Salt and pepper to taste
Chopped fresh cilantro
¼ cup of unsalted peanuts
In a mortar place the corander seeds and crsuh with the pestle, followed by the chilis and the garlic. Transfer mixture to a bowl and add the balance of the sauce ingredients, whisk and set aside. It needs to stand for about 15 to 20 minutes.
Place the diced apples into a ziplock bag, squeeze the air out and then gentle smash the apples with a meat tenderizing mallet (using the smooth side). The pour into a severing bowl followed by the cranberries, toss, then add the balance of the slaw ingredients, toss.
Add the sauce to the carrots/zucchini mixture in the serving bowl and toss. Cover and chill for at least 1/2 hour prior to serving.