3 Persian or mini seedless cucumbers
3 medium scallions, thinly sliced on the diagonal
1 medium jalapeño, finely chopped (seeded first if desired)
1 bunch cilantro, tough stems trimmed, leaves and tender stems cut into 1-inch lengths
1 tablespoon rice vinegar
2 teaspoons vegetable or toasted sesame oil
1/4 teaspoon kosher salt, plus more as needed
Cut the cucumbers in half lengthwise, then cut again in half crosswise. Cut into pieces lengthwise into thin strips. Place in a large bowl.
Add the scallions, jalapeño, and cilantro and toss gently with your hands. Add the vinegar, oil, and salt, and toss once more. Taste and season with more salt as needed.