Start to Finish: 20 minutes
3 large cucumbers (about 2 lb.)—peeled, halved lengthwise, seeded, and cut crosswise into 1/4-inch slices
1 tbsp. kosher salt
1/2 cup unseasoned rice vinegar
2 tbsp. sugar
2 large carrots—peeled, then shaved with a vegetable peeler into ribbons
1 red Thai chile or jalapeño chile (optional), seeded and chopped
1/4 cup chopped fresh cilantro
1/2 cup chopped salted roasted peanuts (optional)
1. Set a colander over a bowl. Add the cucumbers and salt; toss until coated. Let drain for 15 minutes. Pat the cucumbers dry.
2. In a large bowl, whisk the vinegar and sugar until the sugar dissolves. Toss with the cucumbers, carrots, chile (if using), and cilantro. Garnish with the peanuts (if using).