On Monday I made this to go with a carrot and ginger salad, fried chinese leaf, sticky rice and grilled soy chicken.
1 cucumber, peeled and cut into chunks
2 garlic cloves
1 tablespoon Szechuan peppercorns
1 tablespoon rice vinegar
1 teaspoon salt
1 tablespoon groundnut oil
1 teaspoon chilli flakes
How I made it:
Pound up garlic in pestle and mortar with a pinch of salt, add Szechuan peppercorns and pound up a bit to release flavour. Add all of the other dressing ingredients and mix. Toss the cucumber in the dressing in a bowl. Add more salt or vinegar if necessary.