Wash the cucumbers thoroughly under cold running water. Slice them thinly, approximately ⅛ inch thick.

Sprinkle the cucumber slices generously with salt and let them sit in a colander for at least 30 minutes.

While the cucumbers drain, whisk together the rice vinegar, soy sauce, sesame oil, chili garlic sauce, and honey in a medium mixing bowl.

Add minced garlic and freshly grated ginger, tasting and adjusting flavors as necessary.

Once the cucumbers have drained, rinse them under cold water and squeeze out any remaining moisture.

In a larger bowl, toss the drained cucumber slices with the prepared dressing, ensuring each piece is well coated.

Add in the sliced green onions, sesame seeds, and cilantro, mixing gently to combine.

Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes before serving.