Slice the cucumbers thinly and place them in a large bowl.

Sprinkle the cucumbers with salt, toss to coat, and let sit for 10 minutes to draw out excess moisture.

In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, chili oil, minced garlic, sugar, and crushed red pepper flakes to create the dressing.

Drain any excess liquid from the cucumbers and gently pat them dry with a paper towel.

Pour the dressing over the cucumbers and toss to combine evenly.

Top the salad with toasted sesame seeds and green onions for garnish.

Serve immediately or chill in the refrigerator for 15-20 minutes to allow the flavors to meld.