Start by making the dressing. In a bowl, mix together the minced garlic, soy sauce, rice vinegar, granulated sugar, chili oil, and toasted sesame oil. Stir them gently until the sugar dissolves.

Grab your cucumbers and slice them thinly. I usually opt for small cucumbers, as their crispness shines through. You can use a sharp knife or a vegetable peeler if you want a different texture.

In a large mixing bowl, toss the sliced cucumbers with the chopped roasted peanuts. This is where it starts to get colorful! The greens of the cucumbers and the earthy tones of the roasted peanuts make for a visually appealing mix.

Pour the dressing over the cucumber and peanut mixture. Gently toss everything together, ensuring that each cucumber slice is coated in that lovely dressing.

Finally, sprinkle in fresh cilantro leaves and a pinch of red chili flakes according to your taste. If you enjoy citrus, a squeeze of lime juice enhances the freshness even further.

Let the salad sit for about 15 minutes. This resting time allows the flavors to meld beautifully. When ready to serve, it’s best enjoyed chilled.