Make the dressing: In a small bowl or jar, whisk together lime juice, rice vinegar, soy sauce, fish sauce, honey, sesame oil, garlic, ginger, and chili-garlic sauce. Taste and adjust—add more lime for brightness, soy for salt, or honey for sweetness. Set aside.

Prep the vegetables: Trim and halve the green beans. Shred the cabbage, slice the cucumber, and julienne the carrots. Chop the herbs and scallions. Keep everything ready in separate bowls for easy assembly.

Blanch the green beans: Bring a pot of salted water to a boil. Add green beans and cook 2–3 minutes until crisp-tender and bright green. Drain and shock in ice water to stop cooking. Pat dry thoroughly.

Season the shrimp: Pat shrimp dry. Toss with a pinch of salt and pepper. If you like, add a splash of the dressing for a quick marinade (5 minutes max).

Sear the shrimp: Heat oil in a large skillet over medium-high. Add ginger and garlic; cook 15–20 seconds until fragrant. Add shrimp in a single layer and sear 1–2 minutes per side until pink and opaque. Do not overcook. Transfer to a plate.

Toss the greens: In a large bowl, combine cabbage, green beans, cucumber, carrots, and half the herbs and scallions. Add about half the dressing and toss gently to coat.

Assemble the bowls: Divide the salad base into bowls. Top with warm shrimp. Drizzle with more dressing to taste. Finish with peanuts, remaining herbs and scallions, and a squeeze of lime.

Optional starch: If using rice or noodles, place a small portion in the bowl first, then add the dressed salad and shrimp on top.