If using English cucumber, trim the ends and peel in stripes if desired. Slice cucumbers thinly (about 1/8-inch) into rounds. If using larger cucumbers, halve lengthwise and thinly slice. Place sliced cucumbers in a colander and lightly salt (about 1/4 tsp). Let drain over the sink for 10 minutes to remove excess water, then pat dry with paper towels.

Prepare vegetables and herbs

Thinly slice the red onion into half-moons and separate into rings. Halve or quarter the cherry tomatoes depending on size. Roughly chop the cilantro (and mint if using). Place cucumbers, onion, tomatoes, cilantro, and mint in a large mixing bowl and gently toss to combine.

Dressing

In a small bowl or jar, combine rice wine vinegar, extra-virgin olive oil, honey, soy sauce, sesame oil, and fresh lime juice. Whisk or shake until the honey is fully dissolved and the dressing is emulsified.

Season the dressing with salt, black pepper, and red pepper flakes (if using). Taste and adjust: add more honey for sweetness, more lime for brightness, or more soy sauce for saltiness.

Pour about two-thirds of the dressing over the salad and toss gently to coat. Reserve the remaining dressing to serve on the side or to adjust seasoning after resting.

Let the salad sit for 5–10 minutes to allow flavors to meld. If the cucumbers released water, briefly drain any excess before serving and toss again with the reserved dressing if needed.

Garnish & Serve

Just before serving, sprinkle the toasted sesame seeds and crushed macadamia nuts over the top for crunch and toasty flavor.

Transfer the cucumber salad to a serving platter or bowl. Serve chilled or at cool room temperature as a side dish for 4 people.