Cut thin slices of cucumber preferably using a mandolin slicer. Alternatively you can smash the cucumbers with the help of a rolling pin or pestle, firm enough to let the sides crack open but not to crush the interior. See note.
Sprinkle salt on cucumber slices, toss and let it rest for 15 minutes until it releases some liquid. Drain and set aside.
Heat oil at medium. Add black seeds and sesame seeds and toast lightly. Then add Aleppo pepper flakes. Turn off the heat and let it steep in oil for couple minutes until it releases some color. Stir in wasabi, vinegar, soy sauce, sugar and set aside.
Mix dressing well and drizzle over cucumbers. Add green onions, cilantro and toss everything together.
Allow the salad to rest an hour or refrigerate overnight before serving.
Notes
Cucumbers: English cucumbers are suitable for slicing. And Persian cucumbers work well for the smashing method. If using English cucumbers with thick skin to make smashed salad, then peel zebra stripes.
Green Onions: Substitutes are chives, chopped shallots or red onions.
Wasabi: The commonly available wasabi product is either an imitation or a combination with horse radish. And it is sold as a paste or a powder. Typically the latter does not have additives and is easy to store. Substitutes for wasabi that have a pungent taste are grated ginger or grated garlic.
Black Seeds: You only need a small amount of this. Test it and scale it up as per your preference.
Make Ahead: Prepare the dressing in larger quantities and refrigerate it for a handy dressing.
Storage and Leftovers: This salad can be refrigerated for 5 to 6 days. But it is not freezer friendly.
Nutrition Facts: The value for sodium is an approximation.
For more information on ingredients, variations and serving suggestions, scroll up the page to the blog post.