Begin by rinsing your Persian cucumbers under cold water to remove any dirt. Using a sharp knife, slice each cucumber at an angle to create oval-shaped pieces, about 1/4 inch thick.

Once all the cucumber slices are in the bowl, sprinkle in about 1/2 teaspoon of salt. Gently toss the cucumbers with your hands, ensuring each piece is well-coated in salt. Cover the bowl with plastic wrap and refrigerate for 20 minutes.

After 20 minutes, remove the cucumbers and drain any liquid. Rinse the cucumbers under cold water to remove excess salt, then return them to the mixing bowl.

In a separate small bowl, whisk together sesame oil, light soy sauce, sugar, rice vinegar, and chili oil, adding minced garlic if using. Stir until the sugar is fully dissolved.

Pour the dressing over the drained cucumber slices in the large mixing bowl and gently toss until all pieces are evenly coated.

Sprinkle sesame seeds over the salad and give everything a gentle stir to incorporate.

Serve the salad immediately for maximum freshness and crunch.