Julienne carrot and cucumber, Slice scallions and jalapenos. Chop Peanuts and drain and rinse hearts of palm noodles.
Make peanut sauce by combining Peanut Butter, Tamari, Rice Vinegar, Sesame Oil, Sambal Oelek, Lime Juice, Fish Sauce, Grated ginger and Garlic. Whisk until smooth. if sauce seems to thick ad a tbsp of water.
toss Hearts of palm, Carrots, Cucumbers and half of the scallions together with peanut sauce then let chill in fridge for at least 30 minutes. Toss again before serving to re-coat the noodles. Garnish with remaining scallions, sliced jalapenos, chopped peanuts and sesame seeds