Begin by slicing the English cucumbers in half lengthwise, then scoop out the seeds. Cut into ¼-inch thick slices.

In a medium saucepan over medium heat, combine rice vinegar, red wine vinegar, sugar, and salt. Stir until dissolved—about 3 to 4 minutes.

Remove the saucepan from heat and let the dressing cool for about 10 minutes.

In a large mixing bowl, add the cucumber slices, matchstick carrots, thinly sliced red onion, and chopped cilantro. Toss gently.

Pour the cooled dressing over the salad, drizzle in the sweet chili sauce and lime juice. Toss to coat.

Cover and let the salad marinate in the refrigerator for at least 1 hour.

Give the salad a final toss before serving. Optionally, sprinkle with peanuts or sesame seeds.