Wash the cucumbers thoroughly and slice them into thin rounds. Add salt and coat them well. Set aside in the fridge for 10-15 minutes to draw out excess moisture.

In a small saucepan, combine the Thai sweet chili sauce, apple cider vinegar, sugar, and water. Heat gently over medium heat, stirring until it thickens slightly. Allow it to cool.

Drain the cucumbers and shake off excess salt water. Toss the cucumbers and thinly sliced red onion in a mixing bowl. Pour the cooled dressing over and mix well.

Sprinkle roasted peanuts and fresh cilantro on top of the salad. Serve immediately.