Peanutty Marinated Cucumbers With Curled Scallion Salad

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1. 1
   Whisk together ⅓ cup creamy peanut butter, 3 Tbsp. fresh lime juice, 2 Tbsp. honey, 2 Tbsp. sriracha, 2 Tbsp. unseasoned rice vinegar, 1 Tbsp. plus 1 tsp. low-sodium soy sauce, 2 tsp. toasted sesame oil, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl until smooth.
2. 2
   Gently smash 1 lb. Persian cucumbers (about 8), ends trimmed, with a rolling pin until slightly cracked open but still retaining their shape. Cut into quarters lengthwise, then cut each spear in half crosswise to make about 2½" long. Add to dressing and toss to coat. Let cucumbers sit at least 10 minutes and up to 20 minutes.
3. 3
   Meanwhile, remove dark and pale green parts from 1 bunch scallions (about 6) and cut crosswise into 2–3" pieces. Cut each piece in half lengthwise, then cut each piece in half or in thirds, depending on their size, to create long, thin matchsticks. (If any scallions are particularly large, cut the matchsticks in half again. You want to end up with matchsticks that are relatively similar in size.) Place scallions and 2 medium Fresno chiles, thinly sliced, in a large bowl of ice water and let sit 10 minutes.
4. 4
   Drain scallions and chiles and transfer to a kitchen towel or paper towels and pat dry. Place in a medium bowl; add ⅓ cup (packed) cilantro leaves with tender stems and ⅓ cup chopped salted dry-roasted peanuts and toss to combine.
5. 5
   Using a slotted spoon or your hands, transfer cucumbers to a large shallow bowl or a platter, leaving excess liquid behind. Scatter scallion salad evenly on top; serve with lime wedges for squeezing over.