Whisk together 1tbsp lime juice, 1tbsp oil, 1/8 tsp red chilli powder, ¼ tsp salt, and ¼ tsp pepper in a large bowl. Make use of a vegetable peeler to cut 3 medium peeled carrots into long ribbons. Discontinue peeling when you arrive at core; throw away the cores. Shave 1 large zucchini into ribbons; stop peeling when you reach the seeds; discard. Engrave all the ribbons in half. Add ribbons and ¼ cup chopped dhania to the bowl with the dressing; toss waiting consistently coated.