Wash and dry all produce. Thinly slice the English cucumbers into half-moons, slice the mini bell peppers into thin rings (discarding seeds), and chop the green onions and cilantro.

In a small bowl or mason jar, whisk together the toasted sesame oil, rice vinegar, tamari, honey, grated ginger, minced garlic, and red pepper flakes until fully combined.

Place the sliced cucumbers, bell peppers, green onions, cilantro, and toasted sesame seeds into a large mixing bowl. Pour the vinaigrette over the top.

Toss gently until all vegetables are evenly coated in the dressing. Transfer to a serving platter and garnish with an extra sprinkle of toasted sesame seeds.