Begin by rinsing 2 to 3 Persian cucumbers under cool water to remove any dirt. Slice them diagonally into thin pieces, about ¼-inch thick.

Transfer the sliced cucumbers to a medium bowl and sprinkle a generous pinch of salt. Toss gently and let sit for at least 20 minutes.

After sitting, drain the cucumbers in a colander and rinse under cold water to remove excess salt.

In a small bowl, combine sesame oil, soy sauce, sugar, rice vinegar, and chili oil. Whisk until sugar dissolves.

Pour the dressing over the drained cucumbers. Add minced garlic and sesame seeds if desired, then toss to coat.

Serve chilled to enjoy the salad's vibrant flavors.