Start by washing the cucumbers thoroughly. Next, cut them into quarters lengthwise. Now, here’s the fun part—use the flat side of a chef's knife to gently smash each quarter. You want them to break apart slightly, which helps the cucumbers absorb all the delicious dressing. Once smashed, chop them into bite-sized pieces and set them aside in a bowl.

In a separate bowl, combine the soy sauce, rice vinegar, lime juice, ginger, garlic, and sugar. Whisk these ingredients thoroughly, ensuring the sugar dissolves completely. Then, add the sesame oil and chili oil (if using). This dressing packs a flavorful punch—adjust to your taste preference!

Pour the dressing over the cucumbers, making sure every piece gets coated. Gently toss to mix everything. You want the cucumbers to be well-dressed but not overly mushy.

Sprinkle the cucumber salad with roasted sesame seeds and a dash of salt. Toss again gently. Let it marinate for about 10-15 minutes at room temperature. This rest allows the cucumbers to soak up the flavors.

Transfer the salad to a serving dish and garnish with additional sesame seeds and chopped fresh herbs, such as cilantro or green onions, if desired. Serve it chilled or at room temperature to maximize flavor!