Begin by washing and drying your cucumbers thoroughly. Cut them into thin strips, about ¼ inch thick, and place them in a large mixing bowl.

Chop a handful of fresh parsley and slice the chilies, removing seeds if you prefer a milder flavor. Add the parsley, chilies, and toasted sesame seeds to the bowl with the cucumber.

In a separate medium bowl, combine the smooth peanut butter, gluten-free soy sauce, sesame oil, rice vinegar, maple syrup, and minced garlic. Whisk until the mixture is smooth and creamy.

Pour the peanut butter dressing over the cucumber mixture in the large bowl and toss everything together until each cucumber strip is evenly coated.

Plate your Cucumber Peanut Butter Salad immediately for maximum freshness and consider garnishing with additional toasted sesame seeds and chopped parsley.