Julienne the cucumber, carrots and peppers.
In a small bowl, combine shoyu, lime juice, brown sugar, garlic, oil and red pepper flakes to make the dressing.
Mix all veggies in big bowl, toss with dressing.
Tear or chiffonade the basil and shiso; add just before serving and give one final toss. Garnish with peanuts and cilantro.
Servings 8