- Slice seaweed thinly into strips and finely cut the spring onions.
- Crush each cucumber with strong forceful blows from the side of the knife blade, trimming the ends and slicing roughly.
- Add lemon/lime juice, sesame oil, and soy/teriyaki sauce. Mix and transfer into a serving dish.
- Lightly toast the sesame seeds or cashews in a dry pan, sprinkle on the salad and serve.