Begin by washing the cucumbers under cold water. Slice them thinly, keeping the skin on for added texture and fiber. Next, peel and thinly slice the red onion. Shred the carrots using a grater or julienne them.

In a medium bowl, combine rice vinegar, sugar, minced garlic, salt, and red chili flakes. Whisk until the sugar fully dissolves, forming a smooth, slightly thickened dressing.

In a large mixing bowl, add the sliced cucumbers, red onions, and shredded carrots. Drizzle the prepared dressing over the vegetables and toss gently to mix.

Allow the salad to sit for 10 minutes at room temperature for the flavors to meld together.

Before serving, sprinkle chopped cilantro and crushed peanuts over the salad for added freshness and crunch.