Wash the cucumbers thoroughly under cold water. Slice them into thin rounds or half-moons, aiming for about 1/8-inch thickness.

Peel ginger and slice into matchsticks, about 1-2 inches long. Add to the bowl with the cucumbers.

Chop scallions thinly using just the green parts. Toss them into the bowl.

In a separate bowl, whisk together the dressing ingredients: rice wine vinegar, olive oil, sesame oil, soy sauce, honey, kosher salt, and red pepper flakes until blended.

Pour the ginger-infused dressing over the cucumber and scallion mixture. Gently toss to combine until well-coated.

Cover the bowl with plastic wrap and refrigerate for at least 1 hour to marinate.

Serve the salad chilled, giving it a gentle toss before serving.