Whisk the dressing ingredients together and be sure to taste it to adjust anything you like.
Finely grind the peanuts in a food processor using the pulsing button. You want them to be very fine but be careful not to go too far and turn them into peanut butter!
Thinly slice the cucumbers on the diagonal. If you would like to remove part of the peel first, you can run a zesting tool down the sides, or simply run the tines of a fork down the sides to create a decorative edge.
Put the cucumbers in a bowl and toss with enough dressing to coat thoroughly, you may not need all of it. Toss with the crushed peanuts, sprinkle with chile flakes,and top with cilantro leaves. Serve immediately or chill until ready to serve. I like to serve this within a few hours of making, but it will keep overnight.
Tips for prepping cukes
Don't peel them, the skin is thin and delicious, and gives the cucumbers structure. If you like you can partially peel them by running a zesting tool down the sides. My mom used to scrape the sides with the tines of a fork. It makes a decorative edging.
Slice them on a diagonal, which is not only pretty, but exposes more flesh to the dressing.
Slice them up to an hour before serving. I don't advise doing this very far in advance because cukes release water and become less crisp after being cut.