Begin by slicing the English cucumbers into thin ribbons using a vegetable peeler or a mandoline for uniformity. Place the cucumber ribbons in a large bowl, sprinkle with a generous pinch of salt, and toss gently to coat. Allow the cucumbers to sit for 1 hour.

While the cucumbers drain, prepare the creamy peanut dressing. In a small bowl, combine low-sodium soy sauce, rice vinegar, creamy peanut butter, honey, minced garlic, crushed red pepper flakes, and ground black pepper. Whisk these ingredients together until the mixture is smooth and emulsified.

After the cucumbers have drained for an hour, transfer them to a clean mixing bowl. Gently fold in the toasted chopped peanuts and fresh parsley, mixing well. Drizzle the prepared dressing over the cucumber mixture and toss carefully to ensure an even coating.

Serve immediately on a platter or in individual bowls to maintain crunch.