Wash the cucumbers thoroughly and slice them into thin rounds or half-moons, depending on preference.

Place the sliced cucumbers in a large bowl and sprinkle with salt. Toss well to coat evenly and let sit for 10 minutes to draw out excess moisture.

After 10 minutes, drain the cucumbers and gently pat them dry with paper towels.

In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, sugar, minced garlic, and chili oil until well combined.

Pour the dressing over the cucumbers and toss gently to coat evenly.

Transfer the cucumber salad to a serving dish and garnish with toasted sesame seeds, if desired.

Serve immediately or refrigerate for 15-20 minutes to chill before serving.