Begin by slicing the cucumbers into thin ribbons using a vegetable peeler or mandoline. Sprinkle them generously with salt and toss to coat evenly. Let them sit in a colander for about 1 hour to drain excess moisture.

In a small bowl, whisk together the creamy peanut butter, rice vinegar, soy sauce, honey, minced garlic, crushed red pepper flakes, and black pepper until smooth and consistent.

Once the cucumbers have drained, transfer them to a larger bowl. Add the toasted peanuts and chopped parsley, mixing well to combine.

Pour the dressing over the cucumber mixture and toss gently to ensure all ingredients are coated evenly.

Serve immediately for the best freshness and crunch. Optionally garnish with extra peanuts and parsley.