Prepare the Vegetables

Wash the cucumbers, cherry tomatoes, carrots, and red onion under cool running water and pat dry. Thinly slice the cucumbers into even rounds using a knife or mandoline. Halve the cherry tomatoes, and julienne the peeled carrot into matchstick-sized pieces. Thinly slice the red onion into half-moon shapes. Combine all the prepared vegetables in a large mixing bowl, ensuring an even distribution for a balanced salad.

Make the Dressing

Mince the garlic cloves finely and chop the Thai chilies. In a small bowl, combine the minced garlic, chopped chilies, lime juice, fish sauce, grated palm sugar, and rice vinegar. Stir the mixture until the palm sugar is completely dissolved, ensuring a smooth and well-blended dressing. This will create the perfect tangy, spicy, and slightly sweet flavor that complements the fresh vegetables.

Toss the Salad

Pour the prepared dressing over the mixed vegetables in the large bowl. Add roughly chopped fresh cilantro and mint leaves. Using tongs or salad servers, gently toss the salad until the vegetables are thoroughly coated with the dressing and the herbs are evenly distributed, ensuring every bite is packed with flavor.

Garnish and Serve

Sprinkle the crushed peanuts over the top of the salad. For an enhanced crunch, toast the peanuts in a dry pan before crushing. Give the salad a final gentle toss to incorporate the peanuts. Serve immediately for the freshest texture, or let it sit for 10-15 minutes to meld the flavors. Enjoy!