Yield: 4 to 6 servings

3 tablespoons freshly squeezed lime juice 
1 tablespoon palm sugar or dark brown sugar
2 teaspoons toasted sesame oil
2 teaspoons fish sauce
2 small Thai chiles (not bird’s-eye), very thinly sliced, or substitute 1 serrano chile
1 Fresno chile, thinly sliced crosswise
1 pound Red Dog Farm mini cucumber, sliced ¼ inch thick
3 or 4 green onions, thinly sliced on a long bias
Salt
¼ cup fresh mint leaves, some whole, some torn
¼ cup Red Dog Farm basil leaves 
2 tablespoons roughly chopped cilantro
⅓ cup salted peanuts, crushed using a rolling pin or mortar

Make the dressing: Put lime juice and sugar in a small bowl. Stir to combine, allowing sugar to dissolve. Stir in sesame oil and fish sauce. Add the Thai and Fresno chiles. Set aside. Put cucumbers and scallions in a serving bowl. Sprinkle very lightly with salt and toss. Add the dressing and toss well to coat. Refrigerate to chill, about 30 minutes.Top with mint, basil and cilantro. Sprinkle with crushed peanuts.