Start by thinly slicing the cucumbers using a mandoline or a sharp kitchen knife. You want them uniformly sliced for even texture and soaking. Place them in a bowl and toss them with salt. Let the cucumbers rest for about 10–15 minutes so they can release excess water, which prevents the salad from getting soggy later.
Once the time has passed, drain any liquid released and gently pat the cucumber slices dry using paper towels. This step keeps them crisp and ensures the dressing clings better.
In a small bowl, whisk together the rice vinegar, soy sauce or tamari, sesame oil, honey or maple syrup, minced garlic, grated ginger, and red pepper flakes if using. This mix should smell vibrant and slightly sharp—taste it and adjust sweetness or spice to your liking.
You’re aiming for a balance of acidity, umami, sweetness, and a hint of spice. This dressing acts quickly, so even a short marination time will bring flavor.
Add the dried cucumber slices to a clean serving bowl. Pour the prepared dressing over them and gently toss to coat all pieces evenly. Sprinkle in the sesame seeds, chopped green onions, and cilantro (if using). Give everything another gentle toss to combine.
Let the salad sit for 5–10 minutes before serving. This quick marination allows the flavors to soak in and develop. Serve chilled or at room temperature depending on your preference.