Begin by washing and slicing your Japanese or English cucumbers into thin rounds. Place them in a mixing bowl, generously sprinkle with salt, and toss to ensure even coverage. Let the cucumbers sit for 10–15 minutes, then drain and rinse them.

In a separate bowl, combine minced garlic, soy sauce (or tamari), sugar, rice vinegar, Chinese chili oil, and sesame oil. Whisk thoroughly for about 1 minute.

Pour the prepared dressing over the cucumber slices in the mixing bowl. Gently toss to ensure every slice is evenly coated.

For the best flavor, allow your salad to rest in the refrigerator for at least 15–30 minutes.

After chilling, give the salad a final toss and transfer it to a serving bowl, showcasing its vibrant colors.