Cucumbers with Scallions and Chili Oil
['1 pound Persian or English hothouse cucumbers', '1 teaspoon kosher salt', '3 sliced scallions', '3 tablespoons unseasoned rice vinegar', '1 teaspoon toasted sesame seeds', 'Chili oil (drizzle)']
Gently smack 1 pound Persian or English hothouse cucumbers with a rolling pin or the bottom of a heavy pot until they begin to break apart. Tear into bite-size pieces. Transfer to a colander; toss with 1 teaspoon kosher salt. Let sit 10 minutes to drain excess liquid.
Transfer cucumbers to a medium bowl and toss with 3 sliced scallions, 3 tablespoons unseasoned rice vinegar, and 1 teaspoon toasted sesame seeds. Taste and adjust seasoning with salt. Drizzle with chili oil.
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