Start by washing two English cucumbers thoroughly under cold water. Using a sharp knife or mandoline, slice them thinly, about 1/8 inch thick, to enhance their crunch and allow them to absorb the dressing better.

In a medium mixing bowl, combine ¼ cup of soy sauce, 2 tablespoons of rice vinegar, and 1 tablespoon of sesame oil. Add 1 clove of minced garlic and a pinch of red pepper flakes for some heat. Whisk until smooth.

In a large mixing bowl, gently toss the freshly sliced cucumbers with the prepared dressing, ensuring each slice is evenly coated.

Cover the mixing bowl and refrigerate for at least 30 minutes to 1 hour.

Once chilled, sprinkle toasted sesame seeds and a handful of chopped cilantro or green onions over the top.

Transfer the salad into a decorative serving bowl or individual plates, and serve alongside grilled meats or as a light snack.