Begin by washing the cucumbers thoroughly under cold water. Using a vegetable peeler, slice the cucumbers into long, thin ribbons.

Place the cucumber ribbons in a colander, sprinkle with a pinch of salt, and let them sit for about 10 minutes to draw out excess moisture.

In a small mixing bowl, whisk together the rice vinegar, toasted sesame oil, soy sauce, honey or maple syrup, and minced garlic until well-combined.

Heat a small skillet over medium heat, add oil, and fry the sliced shallots until golden brown and crispy.

Toast the sesame seeds in a dry skillet over low heat for 1–2 minutes until golden and aromatic.

In a large mixing bowl, combine the cucumber ribbons, dressing, toasted sesame seeds, and half of the crispy shallots. Toss gently.

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