Wash the cucumbers. Using a Y-peeler or mandoline, shave long ribbons into a colander or wide bowl, rotating to avoid the seedy core.

Discard the soft core or chop it for raita later. Blot the ribbons with a clean kitchen towel, or toss with a tiny pinch of salt, drain 5 minutes, then blot again.

In a dry skillet over medium heat, toast the sesame seeds 1 to 2 minutes, stirring, until fragrant and a few turn pale gold. Tip onto a plate to cool.

In a small bowl or jar, whisk lemon juice, sesame oil, optional olive oil, salt, black pepper, and optional roasted cumin or chaat masala. Taste and adjust lemon or salt.

Add the ribbons to a wide serving bowl. Pour over most of the dressing and toss gently with clean hands or two forks so the ribbons stay long.

Fold in most of the herbs and most of the sesame. Taste and add more lemon if needed.

Finish with remaining sesame, herbs, and optional crushed peanuts. Serve right away, cool.