Shape makes a big difference to how things taste. The key with this salad is to cut the veges nice and thin with a sharp knife so they can release their juiciness, while still retaining a bit of texture. I like to crush the peanuts in a mortar and pestle
so some bits are fine while others are nice and chunky. As shown here, this dish is vegetarian, but another great option is to replace the salt with fish sauce, making it more of a Thai version. I use the Squid brand fish sauce, it’s full of flavour without being too thick or stinky. You can find it at some supermarkets and Asian grocers.