Prepare the cucumbers by washing and slicing them into thin rounds, about 1/4 inch thick. Sprinkle with salt and let rest in a colander for 10-15 minutes.

Make the dressing by whisking together peanut butter, soy sauce, rice vinegar, honey, and optional chili flakes in a medium bowl until smooth.

Toast the peanuts in a dry skillet over medium heat for about 5 minutes until golden brown, then cool and chop coarsely.

Combine rinsed cucumbers with the creamy dressing in a large bowl and fold in the chopped toasted peanuts.

Serve the salad in a bowl immediately at room temperature for the best taste and texture.