Place 1/2 of the sliced cucumbers in a strainer and sprinkle 1 teaspoon of salt over them, then place the second layer followed by another teaspoon of salt. Let sit for about 20 minutes, rinse, put on a paper towel, and pat dry. (This step is optional but allows the cucumbers to stay crisp longer.)
Place the sliced cucumbers, onions, peanuts, and cilantro in a large bowl and set aside.
In a small bowl add the sweet chili sauce, honey, sesame oil, lime juice, garlic, and red pepper flakes, and mix until combined.
Pour the sauce over the cucumbers and toss until coated. Add salt to taste.
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Notes
I like to use English cucumber because they are fewer seeds. But you can use whatever type you prefer.Don’t skip salting the cucumbers it helps them stay crisp when tossed with the dressing.To get those tiny groves on the side of the cucumber. Use a potato peeler and run a strip down the side then leave a gap of green peel and run the peeler down the side again.