Wash the English cucumbers thoroughly. Slice each cucumber in half lengthwise and scoop out the seeds gently using a melon baller.

Cut the cucumbers into ¼-inch slices.

In a small saucepan, combine sugar, salt, rice vinegar, and red wine vinegar over medium heat. Stir continuously for about 2 minutes until the sugar is fully dissolved.

Allow the dressing to cool completely.

In a large mixing bowl, toss the cucumber slices, chopped carrots, thinly sliced red onion, and optional cilantro.

Pour cooled dressing over the vegetables, add sweet chili sauce and lime juice, and gently toss to coat.

Cover the bowl tightly and marinate in the refrigerator for at least 1 hour.

Give the salad a gentle toss before serving. Transfer to a serving dish and sprinkle optional peanuts or sesame seeds.