In a pot of boiling water, blanch the green beans for 2-3 minutes until they are tender but still crisp. Drain and immediately transfer them to a bowl of ice water to stop the cooking process. Once cooled, drain and set aside.
In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, honey or maple syrup, grated ginger, and minced garlic to create the dressing.
In a large mixing bowl, combine the blanched green beans, cut crab sticks and the cut cucumber.
Pour the dressing over the salad and toss until the ingredients are well coated.
In a large skillet or wok over medium heat, warm the salad for 3-5 minutes, stirring occasionally. This will give the salad a warm and slightly cooked texture without fully cooking the vegetables.
Sprinkle toasted sesame seeds. Serve the warm salad on its own or over cooked rice if desired.
