Wash and dry the mini or Persian cucumbers. Trim the ends, and using chopsticks as a guide, cut them into accordion shapes.

Toss the cucumber pieces with salt and let them sit for about 10 minutes to draw out excess moisture. Drain and pat dry.

In a small mixing bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, minced garlic, and crushed red chili flakes.

Pour the dressing over the cucumbers and gently toss to coat. Sprinkle with green onions and sesame seeds before serving.