Prep the Cucumbers: Wash the cucumbers. You can peel them in stripes if desired, but it's not necessary with English cucumbers. Slice them into thin coins, half-moons, or spears. Place them in a colander set over a bowl and toss with 1 teaspoon of kosher salt. Let them sit for 15-30 minutes to draw out excess water.
Rinse and Dry: Rinse the salted cucumbers thoroughly under cold water to remove the salt. Spread them out on a clean kitchen towel or several paper towels and pat them completely dry. This step is crucial for a crisp salad and prevents a watery dressing.
Make the Dressing: While the cucumbers sweat, make the dressing. In a small bowl or jar, whisk together the rice vinegar, sugar, soy sauce, toasted sesame oil, minced garlic, and grated ginger (if using) until the sugar is fully dissolved.
Combine: Place the dried cucumbers in a serving bowl. Pour the dressing over the top and add the sliced chilies (if using). Gently toss to coat every piece.
Marinate and Serve: Let the salad sit at room temperature for 5-10 minutes to allow the flavors to meld. Just before serving, garnish with toasted sesame seeds and fresh chopped cilantro. Serve immediately for the best texture.
