Prepare the Cucumbers: Cut the cucumbers in half lengthwise, then slice them into ¼ inch thick half moons. This thicker cut helps the cucumbers stay crisp in the fridge. Place the sliced cucumbers in a bowl and sprinkle with 1 teaspoon of salt, tossing to coat evenly. Let them sit for 20 minutes to draw out excess moisture. Afterward, you can rinse the cucumbers to remove any excess salt, if desired.

Mince the Garlic: Mince the garlic finely using a garlic press or by chopping it with a knife until it is finely minced.

Mix the Dressing: In a separate bowl, combine the soy sauce, rice vinegar, chili crisp, sesame oil, the remaining teaspoon of salt, sugar, and chopped cilantro. Stir everything together until well mixed. Add the cucumbers and toss until well coated with the dressing.

Chill for Flavor: Place the salad in the refrigerator for 15-20 minutes to allow the flavors to meld together.

Finish and Serve: Remove the salad from the refrigerator, give it a final mix, and serve.