Slice the English cucumbers into thin ribbons using a vegetable peeler or mandoline. Sprinkle salt over slices and toss gently to coat. Let sit in a colander for about 15-20 minutes to draw out excess moisture.

In a small bowl, combine peanut butter, soy sauce, rice vinegar, honey, minced garlic, crushed red pepper flakes, and black pepper. Whisk until smooth and well combined, tasting and adjusting seasoning if necessary.

Once cucumbers have drained, pat them dry with a kitchen towel or paper towels to eliminate remaining moisture. Transfer the dried cucumber ribbons into a large mixing bowl.

Add toasted peanuts and chopped parsley to the bowl. Pour the peanut dressing over the top. Toss gently to ensure the cucumbers are even coated with the dressing.

Serve immediately for maximum crunch or refrigerate for up to 8 hours before serving. Toss gently before enjoying.