This Korean-style salad is adapted from Bon Appetit.  I served it with pork bulgogi and rice.  It needs to be made with thin-skinned cucumbers which can be eaten unpeeled.

1 lb. Persian cucumbers (or English hothouse cucumbers)

1 tsp. kosher salt (plus more to taste)

3 scallions, sliced

3 Tbs. unseasoned rice vinegar

1 tsp. toasted sesame seeds

Chili oil to taste

Gently smash the cucumbers with a rolling pin or other hard object, and then tear them into one inch or smaller pieces with your hands.  Mix the smashed cucumbers with the 1 tsp. of kosher salt and put them in a colander over a bowl to drain for 10 minutes.  Put the drained cucumbers in a clean bowl with the scallions, rice vinegar, and toasted sesame seeds.  Toss well.  Drizzle with chili oil.  Taste and adjust seasoning if needed.