Begin by thinly slicing Persian cucumbers, sprinkling salt over the slices, and letting them sit in a colander for about 10 minutes.

Gently blot the cucumbers with a paper towel to remove moisture and place them in a large mixing bowl.

Combine rice vinegar and sugar in a small microwave-safe bowl, microwave for 30 seconds until dissolved, and set aside.

Pour the dressing over the cucumbers, add red onion and cilantro, and gently toss to combine.

Cover the bowl and refrigerate for at least 20 minutes to allow flavors to meld.

Before serving, stir the salad and sprinkle crushed peanuts on top.