Hold the cucumber firmly against a large cutting board. Using a wide-bladed peeler, slice slowly and carefully horizontally from top to bottom across the cucumber. Repeat the motion, creating long, thin slices (or "tagliatelle"). Keep on going until you reach the cucumber's softer, seedy part. When you reach that point, repeat slicing until on the other size until it again reaches the heart. *We avoid the center as it is too high in water content and will create a "puddle" in our dish, watering down the flavor in our dish.
Place cucumber tagliatelle in a large metal or glass bowl sprinkling with water and adding a handful of ice. Save in fridge until serving time. This will help keep the cucumbers crispy.
In a small mason jar, add olive, lemon juice, soy sauce, and sesame oil. Shake vigorously.
Before serving transfer cucumber onto a kitchen towel, resting for a minute to get rid of any extra humidity from the ice. Transfer into your serving bowl.
Add the sauce mix, sesame seeds, chili flakes and fleur de sel and toss a couple of times until ingredients are evenly distributed.
Serve immediately and enjoy!