Start by washing the cucumbers thoroughly and using a vegetable peeler or mandoline to create long, thin ribbons. Toss them with a sprinkle of salt and allow them to sit in a colander for about 10 minutes.

In a medium bowl, combine 3 tablespoons of rice vinegar, 1 tablespoon of toasted sesame oil, 1 tablespoon of soy sauce, and 1 tablespoon of honey or maple syrup. Optionally, add minced garlic, whisk until well blended.

In a skillet, heat about 2 tablespoons of neutral oil over medium heat. Add thinly sliced shallots and cook for 4-5 minutes until golden brown and crispy. Transfer shallots onto paper towels to drain excess oil.

In another dry skillet, add 2 tablespoons of sesame seeds. Toast them for about 1-2 minutes, stirring frequently until fragrant and slightly golden.

After the cucumbers have drained, add them to a large mixing bowl. Drizzle the prepared dressing over the cucumbers and toss gently. Mix in the toasted sesame seeds and half of the crispy shallots.

Transfer the salad to a serving dish and top with the remaining crispy shallots and fresh herbs for garnish.