Wash and slice the Persian cucumbers into thin julienne strips, sprinkle with salt, and let sit in a colander for about 5-10 minutes.

After salting, gently squeeze the cucumbers with a clean cloth to remove excess moisture.

Finely shred the imitation crab meat into small pieces and place in a large mixing bowl.

In a separate bowl, combine mayo, vinegar, garlic powder, sugar, and pepper. Whisk until smooth.

In the bowl with crab meat, mix in the dried cucumbers and drizzle with dressing. Toss gently to combine.

Transfer to a serving dish and garnish with sesame seeds or herbs before serving chilled.