Per serving
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
Using a rolling pin or cleaver, smack the cucumber so it splits. Rip into 2.5cm pieces, tip into a bowl with all the ingredients and 1 tsp salt, and toss together. Try with Pork shoulder braised in black vinegar (see Goes well with.)
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