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Slice cucumbers; traditionally they're sliced very thinly- but I like mine with a bit of thickness and crunch. Sprinkle them with sea salt and toss.
KEY STEP: let cucumbers sit with the salt for ~15 mins and they'll release their excess moisture. Press down and squeeze any excess water into the sink. This is the best tip- as the dressing/vinaigrette won't get watered down.
Add: vinegar, sesame oil, soy or tamari, honey, red pepper flakes, sesame seeds and chives. Toss well to coat.
I top mine with a few more chives and sesame seeds for the win! You can also add 2 crushed garlic cloves and a teaspoon of gochujang paste.