Combine sugar, salt, and vinegar in a small saucepan over medium heat. Stir with a whisk until water is nearly boiling and the salt and sugar completely dissolve. Set aside to cool.Sliced the vegetables into small pieces and added them to a small bowl. First, cut the cucumber slices into half-moon-shaped pieces depending on the size of the cucumber. Second, julienned the shallot or small red onion into long thin pieces. Third, dice the chilis into small pieces using a sharp knife. Combine the rest of the ingredients.Once the sauce is cooled to room temperature, pour the liquid over the salad. Sprinkled with chopped cilantro and crunchy peanuts. Serve immediately with your satay, shrimp cakes, or yellow curry. Enjoy! Store leftover salad (if any) in airtight containers for 1 day only. Best to eat it up rather than have leftovers.