Prepare the cucumber: Slice the cucumber lengthwise into thin strips using a vegetable peeler. Layer one-fourth of the strips in a fine-mesh sieve and salt generously. Add another layer, salt again, and repeat until all the cucumber is salted. Let the cucumber drain for 15–20 minutes, then rinse thoroughly. Pat the strips dry with a clean kitchen towel or paper towel.

Prepare the seaweed: Soak the seaweed in warm water for 5 to 7 minutes or until just tender. Drain and rinse it well. Squeeze out the excess water and chop it into about 2-inch pieces. Set aside.

Make the dressing: Mix the lime juice, red chili pepper, coconut aminos, rice vinegar, date syrup, dissolved miso, garlic, sesame seeds, and toasted sesame oil (if using) in a medium bowl. Add water as needed until the desired flavor.

Combine: Transfer the cucumber, seaweed, and dressing to a large bowl, tossing well to evenly coat the seaweed and cucumber with the dressing. Alternatively, divide one-third of the cucumber, seaweed, and dressing into three meal-prep salad jars for convenient, ready-to-go salads.