Wash and slice the English cucumbers into thin ribbons or half-moons. Sprinkle with salt and toss well. Let sit for 15-20 minutes.

In a small bowl, whisk together soy sauce, rice vinegar, peanut butter, honey, garlic, red pepper flakes, and black pepper until smooth.

Pat cucumbers dry and combine with peanuts and parsley in a large bowl. Pour dressing over and toss to coat.

Serve immediately, optionally chilling for 10 minutes before serving. Stir well if chilled.