Begin by placing your sliced English cucumbers in a large mixing bowl. Sprinkle a generous amount of salt over the cucumber slices, ensuring they are well coated. Toss them gently to distribute the salt evenly. Then, transfer the cucumbers to a colander and let them drain for 15–20 minutes.

While the cucumbers are draining, grab a small mixing bowl. In it, whisk together low-sodium soy sauce, rice vinegar, creamy peanut butter, honey, minced garlic, crushed red pepper flakes, and ground black pepper. Blend all the ingredients until smooth.

Once the cucumbers have finished draining, transfer them to a clean mixing bowl. Add in chopped toasted peanuts and the fresh parsley. Pour the prepared spicy peanut dressing over the cucumber mixture. Gently toss the ingredients together.

Serve immediately as a vibrant side dish. If preparing ahead of time, cover the salad and refrigerate for up to 8 hours. Stir before serving.