Wash the Persian cucumbers and trim both ends. Slice them diagonally at a 45-degree angle using chopsticks for unique shapes or slice them into circles.

Place the sliced cucumbers in a bowl and sprinkle generously with salt. Let them sit for about 5 minutes to draw out excess moisture. Rinse thoroughly and pat dry.

In a medium mixing bowl, combine soy sauce, rice vinegar, honey, chili oil, grated garlic, and sesame oil. Whisk together until well-blended, adjusting seasoning if necessary.

Pour the dressing over the salted and dried cucumbers. Toss gently until evenly coated and serve immediately.