This recipe comes by way of Bon Appetite. You can use a knife too if you want, although hitting the cucumbers is kind of fun. :)
If you don't have or want to use chili oil, sprinkle some shichimi on the salad.
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)
ACTIVE: 10 MIN TOTAL: 20 MIN
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.
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.