Wash the cucumbers and radishes thoroughly under cold running water to remove any dirt or residue. Dry them completely with a kitchen towel. Using a sharp knife or mandoline slicer, cut the cucumbers into thin, even rounds about 2–3 mm thick. Uniform slices ensure that the dressing coats each piece evenly and that the vegetables maintain a consistent texture throughout the salad. Trim the radishes and slice them into equally thin rounds. Radishes should be sliced very thinly so their peppery flavor integrates smoothly with the milder cucumbers rather than overpowering the salad.

Trim the root ends from the green onions and slice them diagonally into thin pieces. The diagonal cut increases surface area and distributes the onion flavor more evenly through the salad. Finely chop the fresh cilantro and gently tear the mint leaves into small pieces. Tearing the mint rather than chopping it prevents bruising and preserves the delicate herbal aroma. Place the prepared cucumbers, radishes, green onions, cilantro, and mint in a large mixing bowl.

In a small mixing bowl, combine the rice vinegar, sesame oil, honey, soy sauce, minced garlic, salt, and black pepper. Whisk thoroughly until the honey dissolves completely and the dressing becomes smooth and evenly blended. The goal is a balanced dressing where the acidity of the vinegar, the sweetness of the honey, and the savory depth of the soy sauce work together harmoniously. Stir in the sesame seeds and allow the dressing to sit for about one minute so the garlic begins to infuse the liquid.

Pour the prepared dressing over the vegetables in the mixing bowl. Using clean hands or salad tongs, gently toss the ingredients together until all slices are evenly coated. Work carefully to avoid crushing the delicate cucumber and radish slices. The dressing should lightly coat the vegetables rather than pool at the bottom of the bowl.

Allow the salad to sit for 5–10 minutes before serving. This short resting period allows the cucumbers and radishes to absorb some of the dressing while the flavors of garlic, sesame oil, and herbs blend together. Avoid resting the salad much longer than this before serving, as cucumbers naturally release moisture over time.

Transfer the salad to a serving bowl and gently toss once more before presenting. Serve immediately for the best texture and flavor, when the vegetables are still crisp and the dressing tastes bright and fresh.