Begin by washing and drying your mini or Persian cucumbers thoroughly. Cut off the ends, then choose how to slice them: for an accordion cut, place a cucumber between chopsticks and slice it at a 45° angle, flipping it to cut at a 90° angle, resulting in spirals. If you prefer, use a mandoline for thin slices. Place the prepared cucumbers in a mixing bowl.

In a separate small bowl, combine the low-sodium soy sauce, rice vinegar, sesame oil, honey or maple syrup, minced garlic, and crushed red pepper flakes. Whisk the ingredients together vigorously for about 30 seconds, ensuring a smooth, uniform consistency. Taste the dressing and adjust the seasoning if needed, setting it aside to allow the flavors to meld.

Take the bowl of cucumbers and sprinkle a pinch of salt over them. Allow them to sit for about 10 minutes to draw out moisture, which helps maintain their crunch. Afterward, drain any released water and gently pour the prepared dressing over the cucumbers. Using a spatula, mix everything together carefully to coat the cucumbers without breaking them.

Finally, transfer the Spicy Cucumber Salad to a serving dish. Sprinkle the chopped green onions and sesame seeds over the top for added flavor and visual appeal. Serve immediately for a fresh crunch, or place it in the refrigerator for a minimum of 30 minutes to enhance the taste as the ingredients meld together beautifully.