Rinse the Persian cucumbers under cool, running water and slice them at an angle into oval-shaped pieces.

Transfer the cucumber slices to a medium-sized bowl, sprinkle with salt, and toss gently. Cover and refrigerate for at least 20 minutes.

Drain the salted cucumbers and rinse briefly under cool water. Pat dry with a clean kitchen towel.

In the same bowl, combine sesame oil, soy sauce, sugar, rice vinegar, chili oil, and optional garlic. Whisk until well-blended.

Add the dried cucumber slices back into the bowl and toss with the dressing. Garnish with sesame seeds and serve.