Slice the Persian cucumbers into very thin rounds and place them in a colander. Sprinkle generously with salt and let sit for about 10 minutes.

Blot the cucumber slices gently with a clean paper towel to absorb excess liquid.

In a mixing bowl, combine rice vinegar and sugar. Microwave for 30 seconds, stirring until sugar dissolves.

In a large bowl, combine dried cucumber slices, thinly sliced red onion, and chopped cilantro. Pour the dressing over the mixture and gently toss.

Cover and chill the salad in the refrigerator for at least 20 minutes.

Just before serving, sprinkle with crushed peanuts.