Wash the cucumbers thoroughly and slice them into thin rounds or half-moons.
Place the sliced cucumbers in a colander, sprinkle with salt, and let them drain for 10 minutes to remove excess moisture.
Pat the cucumbers dry with paper towels to ensure the dressing sticks properly.
Transfer the cucumbers to a mixing bowl and add the minced garlic.
Pour in the chili oil, soy sauce, rice vinegar, and sugar.
Toss everything together until the cucumbers are evenly coated with the dressing.
Let the salad sit for 5 minutes to allow the flavors to meld.
Garnish with toasted sesame seeds (and optional cilantro or scallions) before serving.
