Cucumbers with Scallions and Chili Oil


  • 1 pound Persian or English hothouse cucumbers
  • 1 teaspoon kosher salt, plus more
  • 3 scallions, sliced
  • 3 tablespoons unseasoned rice vinegar
  • 1 teaspoon toasted sesame seeds
  • Chili oil (for serving)


  1. Gently smack 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 tsp. salt. Let sit 10 minutes to drain excess liquid.
  2. Transfer cucumbers to a medium bowl and toss with scallions, rice vinegar, and sesame seeds. Taste and adjust seasoning with salt. Drizzle with chili oil.