Instructions

• Toss the sliced cucumbers with salt and place them in a colander for one hour to drain.
• Toast the peanuts in a cold dry pan over medium-low heat, stirring often, until fragrant and lightly darker; transfer them to a plate to cool.
• Whisk soy sauce, rice vinegar, peanut butter, honey, garlic, chili flakes, and black pepper in a small bowl until smooth.
• Combine the drained cucumbers, toasted peanuts, parsley, and sauce, tossing until evenly coated.
• Serve immediately at room temperature, or cover and refrigerate for no more than eight hours; bring to room temperature and toss again before serving.