Step 1

In a small bowl, stir together the garlic, ginger, lime juice, Sriracha, sugar and ½ teaspoon salt. Set aside. Place the cucumbers on a cutting board. With the flat side of a chef's knife or a rolling pin, hit the cucumbers until they split and crack.

Step 2

Slice the cucumbers ½-inch thick on the diagonal and transfer to a large colander set over a large bowl. Add 2 teaspoons salt and toss. Top with a plate smaller than the diameter of the colander; weigh down the plate with 2 or 3 cans. Let stand until liquid has pooled in the bowl, about 15 minutes. Discard the liquid, then rinse and dry the bowl.

Step 3

In the same large bowl, combine the cucumbers, peanuts, scallions, chili and cilantro. Add the dressing and toss to coat. Taste and season with salt and pepper.