1. Start by spiralizing your cucumbers. If you don’t have a spiralizer, you can use a julienne peeler or a sharp knife to create thin strips.
2. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, garlic, and ginger until well combined.
3. Toast the sesame seeds in a dry pan over medium heat until golden and fragrant, about 2-3 minutes. Keep a close eye on them as they can burn quickly.
4. In a large bowl, combine the spiralized cucumbers and green onions. Drizzle the dressing over the top and toss gently to coat.
5. Sprinkle the toasted sesame seeds over the salad, adding cilantro if using, and toss again lightly.
6. Allow the salad to sit for about 10 minutes before serving, letting the flavors meld together.

One tip Mama Lou always shared was to use the freshest cucumbers possible, as their crispness is key to the salad’s texture. She would often pick them from her garden in the morning for lunch that same day.