Wash the English cucumbers thoroughly and slice them thinly into rounds, about ¼-inch thick, and place them in a large mixing bowl.

Add the chopped peanuts, white sesame seeds, and finely sliced green onions to the cucumbers.

If desired, sprinkle in red pepper flakes to enhance the flavors.

In a separate bowl, whisk together creamy peanut butter, maple syrup, and water until smooth.

Mix in low-sodium soy sauce, sriracha, rice vinegar, and sesame oil, continuing to whisk until creamy.

Adjust consistency with more water if needed.

Drizzle the spicy peanut dressing over the cucumber salad mixture and gently toss to combine.

Be careful not to bruise the cucumbers.

Plate the salad and top with a sprinkle of extra sesame seeds and additional chopped green onions.

Serve immediately or chill in the refrigerator for about 15 minutes.