Prepare the Vegetables: Slice the cucumber thinly into rounds or half-moons. Use a julienne peeler or grater to shred the carrots into thin strips. Alternatively, slice them into matchsticks for a chunkier texture. Chop the green onions into small, uniform slices.

Make the Dressing: In a small mixing bowl, whisk together the soy sauce, rice vinegar, avocado oil, toasted sesame oil, Dijon mustard, honey, salt, and black pepper until well combined. Stir in the sesame seeds for an added nutty touch.

Assemble the Salad: Place the cucumbers, carrots, and green onions in a large salad bowl. Drizzle the dressing evenly over the vegetables. Toss gently until the vegetables are well coated with the dressing.

Chill and Serve: Let the salad sit for 10–15 minutes to allow the flavors to meld. Serve immediately or refrigerate for later.