Slice cucumbers thinly using a mandoline or sharp knife. Place in a colander, toss with salt, and let sit for 10 minutes to draw out moisture.
Rinse cucumbers under cold water to remove excess salt, then pat dry thoroughly with a clean kitchen towel or paper towels.
In a small bowl, whisk together sesame oil, rice vinegar, soy sauce, maple syrup, garlic, and ginger until well combined.
Place cucumbers in a serving bowl. Pour dressing over them and toss gently to coat.
Add toasted sesame seeds and optional red pepper flakes or chili slices. Toss again.
Let salad rest for 5 minutes before serving to allow flavors to meld. Serve at room temperature or chilled.
