Begin by slicing the English cucumbers into thin ribbons using a vegetable peeler or mandoline. Sprinkle salt evenly over the cucumber ribbons and toss to coat thoroughly.

Transfer the salted cucumber ribbons to a colander and let them sit for about 1 hour to drain excess moisture.

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

Gently pat the cucumber ribbons with a paper towel, place them in a large bowl, and add peanuts, parsley, and dressing. Toss gently to coat.

Serve immediately or refrigerate for up to 8 hours before serving. Stir well before serving.