Slice the English cucumbers into thin ribbons using a vegetable peeler or mandoline. Sprinkle with salt and toss. Allow them to rest in a colander for about 1 hour to drain excess moisture.

In a mixing bowl, whisk together the soy sauce, rice vinegar, peanut butter, honey, minced garlic, crushed red pepper flakes, and ground black pepper until smooth.

Pat the cucumbers dry and transfer to a large bowl. Drizzle the dressing over the cucumbers, add the toasted peanuts and parsley, and toss to combine.

Serve immediately for the best flavor and texture.