Wash and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towels. Halve the cherry tomatoes, thinly slice the cucumber, red bell pepper, and red onion. Julienne or shred the carrot. Place all prepared vegetables in a large mixing bowl and gently toss to combine.

Spicy Dressing

Combine dressing ingredients

In a medium bowl or a jar with a tight lid, add the extra-virgin olive oil, fresh lime juice, rice vinegar, honey, soy sauce, Sriracha, gochujang, grated ginger, minced garlic, toasted sesame oil, salt, and black pepper.

Emulsify

Whisk vigorously for 20–30 seconds until the dressing is well combined and slightly emulsified. If using a jar, seal and shake vigorously for 20–30 seconds. Taste and adjust heat, acidity, or sweetness: add more Sriracha for heat, more lime for brightness, or more honey for sweetness.

Assemble & Garnish

Dress the salad

Pour about two-thirds of the dressing over the salad greens and vegetables. Using salad tongs or two large spoons, toss gently but thoroughly to coat all the vegetables. Add more dressing as desired, but avoid overdressing—start with less; you can always add more.

Finish with crunch and herbs

Sprinkle the chopped roasted peanuts or cashews and sesame seeds over the tossed salad. Add the chopped cilantro and sliced green onion. If using, add the thinly sliced jalapeño for extra heat. Toss once gently to distribute garnishes.

Serve

Transfer the dressed salad to a serving bowl or divide among individual plates. Serve immediately so the greens remain crisp. Serve any remaining dressing on the side.