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Rinse and pat dry the cucumbers. Trim the tip ends.
Place one cucumber between two chopsticks that you don’t mind scuffed up. This prevents you from cutting through (i.e. break) the cucumbers.
Make thin straight cuts on the top, about 2mm slices.
Flip the cucumber over (with the unsliced surface facing you), make thin slices on diagonal at 45 degrees.
Optional step. Cut the cucumber into halves. This will be easier to eat. Or you can leave them in whole for a more dramatic presentation.
In a large bowl, add the cucumbers and sprinkle with salt. Use your hands to gently rub/distribute the salt to each piece. Take care not to break the cucumber. Set a timer and refrigerate for 15 minutes only.
In the meantime, make the salad dressing by following the instructions here.
Rinse the cucumbers under cold tap water for 3-4 times and pat them dry with a clean kitchen towel.
Combine the cucumbers with the dressing right before serving. Sprinkle with toasted sesame seeds, if using. Serve cold.