Grated ginger, chopped garlic and crushed chilli fry in 1 tbsp peanut and sesame 1 tsp sunflower oil until golden. Mix with remaining peanut butter, lemon juice and sugar and remove from heat. Cut into long thin strips of carrot pour the prepared sauce, add chopped nuts and mix everything well. The salad is covered with a lid and allowed to stand for 30 minutes. Then stir again, season with salt and pepper to taste and garnish with coriander leaves.