Thinly slice the Persian cucumbers, aiming for about ¼ inch thick. Place the cucumber slices into a colander and sprinkle with salt evenly. Allow them to rest for 10 minutes.

In a small bowl, combine the rice vinegar and sugar. Microwave for 30 seconds until warm, then stir until the sugar dissolves. Set the dressing aside to cool.

In a large mixing bowl, combine the dried cucumber slices, thinly sliced red onion, and chopped cilantro. Drizzle the dressing over and gently toss everything together.

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

Before serving, sprinkle chopped peanuts on top and drain any excess liquid.