Wash the small cucumber and slice them down the middle.
Cut each halved cucumber into 4 sections, resulting in 8 pieces per cucumber.
Lightly salt the cucumber sections with some Kosher salt and allow to drain in a bowl.
When the cucumbers have rested for 30 minutes, drain the excess water and return to a large mixing bowl.
Finely slice the scallion, and add with the cucumber.
In a small bowl, whisk together the minced garlic, sesame oil, vegetable oil, rice vinegar, Chinkiang vinegar, white granulated sugar, soy sauce, oyster sauce, Sambal, and dried red pepper flakes.
Add this prepared sauce mixture to the large mixing bowl with the cucumbers and scallions.
Add the chopped cilantro, and toss to combine.
Taste the mixture, and add more soy sauce, sugar, or vinegar to taste.
Serve the cucumber salad in bowls, and garnish with the toasted sesame seeds.