Smacked cucumber pickles

These Sichuan pickles are broken into pieces, then tossed in a tangy soy, vinegar and chilli oil dressing – a refreshing accompaniment to rich Asian main courses

  • Prep:5 mins
    No cook
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 40
  • fat 2g
  • saturates 0g
  • carbs 10g
  • sugars 8g
  • fibre 3g
  • protein 30g
  • salt 0.7g


  • 2 large cucumber, about 450g, ends trimmed
  • 1 tbsp finely chopped garlic
  • 2 tbsp caster sugar
  • 1 tbsp light soy sauce
  • 2 tbsp Chinese black or regular rice wine vinegar
  • 2 tbsp chilli oil


  1. Take a rolling pin or cleaver and smack the cucumbers so that they split, then chop into 2.5cm pieces. Put in a bowl with all the remaining ingredients and 1 tsp salt, and toss together. Serve alongside any of the other dishes.

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