Carrot Noodles with Spicy Peanut Dressing

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3 to 4 large carrots, peeled

1 English cucumber, halved lengthwise, seeded and cut into 1/2-inch pieces

1 shallot, thinly sliced lengthwise

Kosher salt

1 1/2 tablespoons creamy peanut butter

1 tablespoon soy sauce

1 tablespoon mirin

1 1/2 teaspoons rice vinegar

1 teaspoon toasted sesame oil

1 teaspoon Sriracha

1/2 teaspoon packed light brown sugar

1/2 teaspoon fresh lemon juice

1/2 clove garlic, finely grated

10 to 12 fresh mint leaves, thinly sliced

8 basil leaves, thinly sliced

1 teaspoon toasted sesame seeds