Now that you have all the ingredients ready, here’s how you’ll put everything together:

1. Prepare the Cucumbers
   Start by washing the cucumbers thoroughly. If you’re using regular cucumbers, you might want to peel them, but with English cucumbers, the skin is thin and tender, so you can leave it on. Slice the cucumbers into thin rounds—about 1/8-inch thick. If you want the cucumber slices to hold their shape, you can lightly score them with a fork to create grooves before slicing. This step is optional but can make your salad look extra pretty!
2. Salt the Cucumbers
   Place the sliced cucumbers in a colander or large bowl. Sprinkle about 1/2 teaspoon of salt over the cucumbers and toss them gently. Let them sit for about 10 minutes. This helps to draw out excess moisture from the cucumbers, so your salad doesn’t become soggy. After the cucumbers have released some of their water, gently pat them dry with a paper towel to remove any excess liquid.
3. Make the Dressing
   While the cucumbers are resting, it’s time to prepare the dressing. In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, honey, and minced garlic. Taste the dressing and adjust the seasoning as needed. If you like it sweeter, add a little more honey; if you want it tangier, add more vinegar. If you like a little heat, stir in the chili flakes or chili oil to your desired spice level.
4. Toss the Salad
   Once the cucumbers are dry, transfer them to a large mixing bowl. Pour the dressing over the cucumbers and toss gently to coat every slice. Be careful not to mash the cucumbers; you just want them evenly coated in that tasty dressing.
5. Garnish and Serve
   Sprinkle the salad with sesame seeds and fresh cilantro. Toss once more to distribute the garnishes. If you have time, let the salad sit in the fridge for about 10-15 minutes before serving—this will allow the flavors to meld together even more.