In a medium mixing bowl, whisk together granulated white sugar, sesame seeds, crushed garlic, and chopped green onion until combined.

Add soy sauce, rice vinegar, Chinese chili oil, and sesame oil to the bowl, mixing until the sugar dissolves completely.

Trim the ends of the English cucumbers. Make diagonal cuts every quarter inch using chopsticks or a knife guide.

In a large bowl, place the spiralized cucumbers and sprinkle generously with salt. Massage gently for 1-2 minutes.

Let the cucumbers sit for 8-10 minutes to draw out excess moisture.

Rinse the cucumbers thoroughly under cold running water and pat dry with paper towels.

In a large serving bowl, pour the dressing over the rinsed and dried cucumber spirals and toss gently.

Let the salad marinate in the fridge for at least 10 minutes before serving.