Thinly slice the cucumbers using a mandoline or sharp knife. Place in a colander and toss with salt. Let drain for 10 minutes to remove excess moisture.
While cucumbers drain, make the dressing: In a medium bowl, whisk together minced garlic, chili oil, rice vinegar, soy sauce, sesame oil, and sugar until well combined.
Rinse the salted cucumbers briefly under cold water and pat dry with paper towels or a clean kitchen towel.
Add the cucumbers to the dressing bowl and toss gently until evenly coated.
Let the salad marinate at room temperature for 10 minutes to allow flavors to develop.
Transfer to a serving dish and garnish with sliced green onions and toasted sesame seeds before serving.
