Start by washing and drying the mini or Persian cucumbers thoroughly. Trim the ends and then cut them into spiral slices or thinly using a mandoline.

In a small bowl, combine soy sauce, rice vinegar, sesame oil, honey, minced garlic, and crushed red pepper flakes. Whisk until smooth.

In a large bowl, pour the dressing over the cucumbers and mix gently until they are well-coated. Top with sliced green onion and sesame seeds before serving.