Bring a large pot filled with a few inches of water to a boil. If you have a steamer basket then you can use that.
Once boiling, add in your green beans, reduce heat to medium and steam for about 2-3 minutes, or until beans are just crisp tender but still bright green. Do not overcook.
Immediately dunk green beans into an ice bath (a large bowl filled with ice, and icy-cold water) then allow to completely drain/air dry in a colander or on towels.
Thoroughly wash your zucchini squash and trim off the ends.
Using a spiralizer, create zucchini noodles; aka zoodles. If you don't have a spiralizer, you can simply run a vegetable peeler down the length of the zucchini to create thin ribbons.
Next peel and shred your carrot.
Cut the cherry tomatoes in half.
Roughly chop your cilantro leaves, mint leaves, and peanuts.
Slice the chili in half lengthwise and scrape out the seeds. Mince the chili and set aside.
In a small bowl, whisk lime juice & zest, tamari or coconut aminos, sesame oil, minced garlic, and raw honey. Whisk until very smooth.
Now place your zucchini noodles, green beans, carrots, cilantro, mint leaves, tomatoes, and chili into a large serving bowl.
Drizzle your dressing on top and gently toss until well combined. Refrigerate to enhance the flavors, for about 20 minutes.
Top with chopped peanuts, and serve.
Enjoy!