Start by rinsing the Persian cucumbers under cool running water. Slice off one end diagonally, then continue slicing into oval-shaped pieces about ¼ inch thick. Place the slices into a mixing bowl.

Sprinkle ½ teaspoon of salt evenly over the cucumber slices in the bowl. Toss gently to coat, cover, and refrigerate for at least 20 minutes.

After 20 minutes, drain excess liquid from the bowl and quickly rinse the slices under cool water to remove excess salt.

In the same mixing bowl, combine 2 tablespoons of sesame oil, 2 tablespoons of light soy sauce, 1 tablespoon of sugar, 2 tablespoons of rice vinegar, and 1 tablespoon of chili oil. Optionally add minced garlic. Whisk until well blended.

Add the drained cucumber slices back into the bowl with the dressing. Gently fold them in to coat them evenly.

Sprinkle 1 tablespoon of sesame seeds over the salad just before serving. Toss lightly and serve immediately.