Start by rinsing the seedless cucumbers under cool, running water to remove any dirt. Cut into large chunks, about 2-3 inches.

Gently smash each cucumber chunk with a heavy knife or meat mallet until cracks form.

Sprinkle a generous amount of salt over the smashed cucumbers and toss to coat. Let sit for about 10 minutes.

In a small bowl, whisk together rice vinegar, soy sauce, and sesame oil until fully combined.

Drain excess moisture from cucumbers, transfer to a mixing bowl, and pour the dressing over them. Toss gently.

Optional: slice scallions and sprinkle over the salad. Chill for about 10 minutes if preferred.