1-Start by placing the sliced cucumbers in a colander and sprinkling them with 2 teaspoons of salt. Give them a good toss to coat evenly and let them sit for 10 minutes. This step draws out extra moisture, keeping the salad crisp.

2-Next, blot the cucumbers dry with a paper towel to remove any excess water. In a small bowl, mix 1/2 cup rice vinegar and 1/4 cup sugar, then heat it for about 30 seconds until the sugar dissolves fully. This creates a simple dressing that ties everything together.

3-Now, in a large bowl, combine the cucumbers with 1/4 cup thinly sliced red onion. Pour the vinegar mixture over them and add 1/4 cup chopped fresh cilantro. Stir gently to mix it all up, making sure every piece gets coated.

4-Cover the bowl and pop it in the fridge for at least 20 minutes, or up to 24 hours for deeper flavors. Just before serving, sprinkle 1/3 cup chopped peanuts on top for a nice crunch. The whole process takes about 26 minutes, including salting, prepping, and chilling.