Slice the Persian cucumbers thinly and place them in a colander. Sprinkle with salt and let sit for 10 minutes.

Blot the cucumber slices with a paper towel to absorb excess moisture.

In a microwave-safe bowl, combine rice vinegar and sugar. Heat for 30 seconds until sugar dissolves.

In a large mixing bowl, combine drained cucumber slices, sliced red onion, and fresh cilantro.

Pour the dressing over the cucumber mixture and stir gently to combine.

Cover the bowl with plastic wrap and refrigerate for at least 20 minutes.

Sprinkle chopped peanuts over the salad just before serving.

Serve in a bowl and enjoy as a side dish or atop main courses.