Prep the vegetables. Wash and dry the cucumber, carrots, and green onions. Trim the cucumber ends, peel the carrots if needed, and scoop out watery cucumber seeds if the center is soft.
Slice thinly. Cut the cucumber and carrots into matchsticks, ribbons, thin rounds, or spiralized noodles. Keep the pieces similar in size, then pat the cucumber dry if it feels wet.
Make the dressing. In a small bowl or jar, mix soy sauce, rice vinegar, sesame oil, honey or maple syrup, ginger, garlic, lime juice, and chili oil if using. Whisk or shake until smooth.
Toss the salad. Add the cucumber, carrots, green onions, sesame seeds, and herbs to a large bowl. Pour in about three-quarters of the dressing and toss gently. Add more only if needed.
Rest and serve. Let the salad sit for 10 minutes so the flavors blend. Finish with extra sesame seeds, herbs, or chili crunch. For make-ahead, store the dressing separately and toss before serving.
