In a medium jar, combine lime juice, rice vinegar, fish sauce, canola oil, white sugar, minced garlic, and minced chili. Secure the lid tightly and shake for about 30 seconds until well blended. Let sit for 10 minutes.

In a large mixing bowl, add the finely shredded wombok cabbage, sliced red onion, red capsicum, cucumber half-moons, and julienned carrot. Toss gently to create an even mix.

Pour half of the prepared dressing over the salad mixture. Toss all ingredients well until evenly coated. Allow to rest for 5 minutes.

Just before serving, toss the salad again and adjust the dressing as desired.

Transfer to a serving platter or individual bowls and sprinkle with chopped roasted peanuts.