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In a large mixing bowl, combine sliced cucumbers, red onion, julienned carrot, finely sliced scallions, and chopped cilantro.
In a separate small bowl, whisk together rice vinegar, sesame oil, fish sauce, gluten-free soy sauce, honey or sugar, minced garlic, grated ginger, and red chili if desired.
Pour the prepared dressing over the vegetable mixture and toss thoroughly to ensure all pieces are evenly coated.
Allow salad to sit for a minimum of 10 minutes before serving so flavors can develop.
Sprinkle toasted sesame seeds over the salad just before plating.