Wash and dry the cilantro, then chop coarsely. Slice the English cucumber into thin julienne strips. Slice the Anaheim chilis based on desired spice level. Slice green onions diagonally.

In a small bowl, add rice vinegar, sesame oil, soy sauce or tamari, sugar, and a pinch of salt. Whisk thoroughly for about 30 seconds until the sugar dissolves and the dressing is smooth.

Pour the dressing over the bowl of vegetables and toss gently to ensure all ingredients are evenly coated.

Taste the salad and adjust seasoning if needed. Let it sit for about 2 minutes before serving.