Wash the cucumbers, scallions, and cilantro.
Slice the cucumbers thinly or halve them lengthwise and slice into half-moons. Place them in a large bowl.
Thinly slice the scallions and roughly chop the cilantro. Add both to the cucumbers.
Peel and finely mince the garlic. Alternatively, press it through a garlic press. Peel and finely grate the ginger.
In a small bowl, combine the peanut butter, soy sauce, rice vinegar, lime juice, honey or maple syrup, chili flakes, minced garlic, and grated ginger.
Stir everything well until a smooth dressing forms. Add water, one tablespoon at a time, until the dressing reaches your desired consistency. It should be creamy but not too thick.
Pour the peanut dressing over the cucumber salad and mix well until the vegetables are evenly coated. If needed, season the salad with a little more lime juice or soy sauce to taste.
Sprinkle the sesame seeds and salted peanuts over the salad. Serve immediately, or let it sit briefly before serving.
