Trim the ends off the cucumbers. Using the flat side of a large chef’s knife firmly crush the entire length of the cucumbers to release their juices. Wipe the cutting board dry and slice the cucumbers crosswise on a diagonal into 1/2-inch thick slices.
Transfer to a colander set over a bowl and sprinkle with 1 teaspoon of coarse salt. Toss to coat and let sit for 30 minutes.
Meanwhile, in a large bowl, whisk together the garlic, ginger, chili oil, coconut aminos, sesame oil, coconut sugar and cilantro. Set aside.
In a large bowl, toss the peppers with the oil. Heat a large cast-iron skillet over high heat until the oil shimmers. Add the peppers in a single layer and cook, without touching, until blistered underneath, 3 to 4 minutes. Flip and cook until blistered in spots, puffed, and tender, another 1 to 2 minutes.
Transfer the cucumbers to the bowl with the sauce and add the blistered peppers. Stir gently to coat. Season to taste with the remaining coarse sea salt. Top with cashews and cilantro leaves. Serve immediately or chill for up to 5 days.
