In a mixing bowl, combine granulated white sugar, toasted sesame seeds, crushed garlic, and chopped green onion. Stir in soy sauce, rice vinegar, Chinese chili oil, and sesame oil until the sugar dissolves and the mixture is well-blended. Set aside.

Take fresh English cucumbers and slice off both ends. Position the cucumber lengthwise between two chopsticks and make diagonal cuts all around, turning the cucumber a quarter turn after each cut for a spiral design.

Transfer the spiral-cut cucumbers to a large mixing bowl, sprinkle with salt, and toss lightly. Let them sit for about 8 to 10 minutes to draw out excess moisture.

After sitting, rinse the cucumbers thoroughly under cold running water to remove excess salt. Pat them dry gently with a kitchen towel.

Place the cucumber spirals back into the mixing bowl and pour your prepared dressing over them. Toss gently to coat each spiral evenly. Let the salad marinate in the fridge for at least 10 minutes before serving.