Trim the ends off each cucumber. To create a decorative spiral effect, place two chopsticks along the sides of the cucumber as a guide. Make thin diagonal slices along the cucumber without cutting all the way through—stop when your knife touches the chopsticks. Flip the cucumber over and repeat the cuts on the opposite side, this time slicing only halfway through.

Alternatively, for a simpler method, slice the cucumbers in half lengthwise and cut them into 2-inch segments. Gently smash the segments with the flat side of a knife to break them slightly. This technique helps the cucumbers absorb the dressing more effectively.

Place the sliced cucumbers on a tray lined with paper towels. Sprinkle them evenly with salt and allow them to rest for 30 minutes. This process draws out excess moisture, preventing a watery salad while enhancing the cucumbers' natural crunch.

After 30 minutes, rinse the cucumbers thoroughly with cold water to remove the salt. Pat them dry with a clean towel.

In a small bowl, whisk together the rice wine vinegar, honey (or sugar), grated garlic, chili flakes, and sesame oil. If you are using chili crisp, add it to the dressing as well. Stir until the honey is fully dissolved, and the ingredients are well combined.

Taste the dressing and adjust for preference—add more honey for sweetness, additional vinegar for tang, or extra chili flakes for heat.

Transfer the salted and dried cucumbers to a large mixing bowl. Pour the prepared dressing over the cucumbers and toss gently to ensure every piece is evenly coated.

Sprinkle the sesame seeds over the top for a final garnish.

For optimal flavor, allow the salad to chill in the refrigerator for at least 1 hour before serving. This marination helps the cucumbers absorb the dressing, enhancing the overall taste.

Serve chilled as a refreshing side dish, appetizer, or snack.