Preparation Steps

• Place the sliced cucumbers into a mixing bowl. Sprinkle in the salt and toss to coat. Transfer the cucumbers to a colander for one hour, allowing the excess water to drain.
• In the meantime, measure the soy sauce, vinegar, peanut butter, honey, garlic, dried red chili flakes, and ground black pepper into a small mixing bowl and whisk to combine.
• Once the cucumbers have drained for one hour, transfer them to a bowl along with the peanuts, parsley, and sauce mixture. Toss well to coat. Serve immediately.
• If making ahead of time, cover well and refrigerate for no more than 8 hours. Bring to room temperature and toss well before serving because the peanut sauce may settle at the bottom of the bowl.