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
Ingredients
- 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
Method
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.