Begin by thoroughly washing and thinly slicing the cucumbers. Sprinkle with salt and let them rest in a colander for 15 minutes, then rinse and pat dry.

In a small bowl, whisk together miso paste, rice vinegar, sesame oil, and honey until smooth. Adjust sweetness as desired.

Heat vegetable oil in a skillet over medium heat. Add sliced shallots and cook until golden brown and crispy, then drain.

In a large bowl, gently toss the dry cucumbers with the miso dressing and chopped green onions. Stir carefully to maintain texture.

Transfer the salad to a serving dish. Top with fried shallots and roasted peanuts. Serve immediately.