Prepare the cucumbers: Wash the cucumbers thoroughly. If using English cucumbers, you can peel them or leave the skin on. For Persian cucumbers, the skin is thin and usually left on. Slice the cucumbers thinly, about 1/8-inch thick. A mandoline slicer is ideal for uniform slices, but a sharp knife works too. Place the sliced cucumbers in a colander set over a bowl or in the sink. Sprinkle with about 1/2 teaspoon of salt and toss gently. Let them sit for about 15-20 minutes to draw out excess moisture. This step is crucial for a crispier salad and prevents it from becoming watery.

Make the dressing: While the cucumbers are draining, prepare the dressing. In a medium bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey (or maple syrup), minced garlic, grated ginger, and red pepper flakes (if using). Whisk until well combined and the honey is dissolved.

Combine and chill: After the cucumbers have drained, gently press them with your hands or pat them dry with paper towels to remove as much brine as possible. Discard the liquid in the bowl. Add the drained and dried cucumbers to the bowl with the dressing. Add the chopped cilantro and toss everything together to coat the cucumbers evenly.

Garnish and serve: Just before serving, sprinkle the toasted sesame seeds over the salad. This adds a lovely nutty flavor and visual appeal. Taste and adjust seasoning if needed – you might want a touch more soy sauce or a pinch of salt.