Wash the cucumbers under cold water, cut in half lengthwise, scoop out the seeds, and slice into 1/4 inch pieces.

Peel and julienne the carrots, and finely slice the red onion. Combine all in a large mixing bowl.

In a small saucepan over medium heat, combine sugar, salt, rice vinegar, and red wine vinegar. Stir until dissolved.

Remove from heat and let cool for 10 minutes.

Drizzle the dressing over the salad, add sweet chili sauce and lime juice, then toss gently.

Cover and refrigerate for at least 1 hour.

Toss the salad lightly before serving. Optionally, sprinkle with peanuts and sesame seeds.