Start by washing and drying the mini or Persian cucumbers. Cut off both ends, and for the accordion-style cut, sandwich each cucumber between chopsticks to hold it steady. Slice diagonally at a 45° angle, making sure not to cut through entirely. Rotate the cucumber and cut at a 90° angle to create beautiful spirals, then slice the spirals in half for perfect bite-sized pieces.

In a medium mixing bowl, whisk together the low-sodium soy sauce, rice vinegar, sesame oil, honey or maple syrup, minced garlic, and crushed red pepper flakes. Blend the ingredients until well combined, ensuring a balanced flavor profile.

In a large mixing bowl, gently toss the prepared cucumbers with the dressing. Use a spatula to coat the cucumbers evenly, being cautious not to break them. Sprinkle in the chopped green onions and optional sesame seeds for extra flavor and texture.

For an even tastier Spicy Cucumber Salad, let the mixture marinate in the refrigerator for at least 30 minutes.

Once marinated, remove the salad from the fridge and give it a gentle stir. It’s ready to be served.