Start by washing your mini cucumbers thoroughly under cold water. Using a sharp knife or spiralizer, slice them thinly, aiming for even pieces to ensure a consistent crunch. Aim for slices about 1/8 inch thick, then set aside.

Sprinkle the sliced cucumbers with Kosher salt, tossing them to coat evenly. Let them sit in a colander for 8-12 minutes, then rinse well under cold water and pat dry.

In a mixing bowl, combine minced garlic, soy sauce, rice vinegar, chili oil, sugar, and sesame oil. Whisk thoroughly until the sugar has dissolved.

Transfer the salted cucumbers into the bowl with the dressing and gently toss them together until coated.

Sprinkle sesame seeds and diced green onions over the top. Cover with plastic wrap and chill in the refrigerator for at least 30 minutes.

Once chilled, give the salad a gentle toss before serving. Serve alongside grilled meats or sushi for a burst of flavor.