Rinse the cucumbers thoroughly and slice them thinly into rounds or half-moons, about 1/8-inch thickness.

In a separate bowl, combine rice vinegar, soy sauce, sesame oil, minced garlic, and red pepper flakes. Whisk until well combined.

Pour the dressing over the sliced cucumbers and gently toss to coat.

Add chopped fresh herbs and toasted sesame seeds to the salad and toss gently.

Cover the bowl with plastic wrap and chill in the refrigerator for at least 10 minutes before serving.