Carrot salad is truly versatile. It keeps well, so you can prepare it in advance and take it with you on a picnic. Or make more and refrigerate enough for lunch and dinner.
Peel the carrots and grate or in a food processor into thin strips. Finely chop the Chinese cabbage. Peel the sweet pepper, remove the partitions, cut into thin strips. Chop the green onion, basil leaves and cilantro.
For dressing, combine apple cider vinegar, sesame oil, peanut butter, honey, and chili flakes. Season with salt and beat the dressing until you have an emulsion.
Place the vegetables and herbs in a bowl, pour over the dressing and mix well. Cover and refrigerate for at least 30 minutes. Sprinkle the salad with chopped almonds before serving.