Gather the ingredients.

Mix the juice of 1 lime, sesame oil, chili pepper, and salt.

Peel and slice the carrots, place them in a bowl, mix with finely chopped mint, and lightly squeeze the juice of 1 lime (do not squeeze completely).

Combine steps 2 and 3.

In a separate bowl, mix cashew butter, the remaining lime juice, agave syrup, and 2 teaspoons of water (not included in the ingredient list).

After plating, garnish with fennel and drizzle with the mixture from step 5.