Slice the cucumbers into 1/8-inch thick rounds and place them in a large bowl. Sprinkle with sea salt and toss gently to coat evenly. Let sit for 5-10 minutes—this draws out excess moisture from the cucumbers, which prevents a watery salad and concentrates their flavor. I find that this step is crucial for getting that crisp, refreshing texture rather than a soggy result.

After the 5-10 minutes have passed, rinse the cucumbers thoroughly under cold water to remove the excess salt. Pat them completely dry with paper towels or a clean kitchen towel. Removing all surface moisture is essential—any remaining water will dilute the dressing and make the salad less flavorful.

In a separate bowl, whisk together the soy sauce, toasted sesame oil, raw honey, chili garlic sauce, minced garlic, rice vinegar, and ground white pepper. Stir until the honey is fully dissolved and the dressing is smooth and well combined. I like to taste the dressing at this point to check the balance—if it needs more sweetness, add a bit more honey; for more heat, add another teaspoon of chili sauce.

Pour the dressing over the dried cucumbers and toss gently but thoroughly to coat every slice evenly. Add the toasted sesame seeds and stir once more to distribute them throughout the salad. Serve immediately while the cucumbers are still crisp, or let it rest for a few minutes at room temperature to allow the flavors to meld slightly.