Pod's (my husband's) cucumber salad has become a family staple because it's easy to prepare, the flavours are exciting and it will last a few days in the fridge without becoming soggy...it is in fact, a style of pickle.

Pod's Chinese Cucumber Salad

Ingredients:

Medium sized Lebanese or Telegraph cucumbers: 4-6, crushed with the back of a chinese cleaver, then cut into bite-size pieces

Garlic: 4-6 cloves, squashed then chopped finely

Fresh coriander: 1 generous bunch, chopped

Spring onions: 6-10 stalks, sliced as thinly as you can

Very hot chilli: 2 fresh and finely chopped or dried

Red banana chillies (these are mild): 4-6, sliced very thinly

Cabbage: 3 cups or so (about 1/8 of a decent head), sliced wafer thinly

Sesame oil: to taste but be generous

Chinkiang vinegar: to taste

Fish sauce: to taste

Sichuan chilli oil: to taste, if unsure, start with a very small dribble

Salt: to taste, add last but let salad sit a couple of minutes before you decide you need more

Optional: carrots, tomatoes, capsicum or any other vegetable you might prefer making sure they are all sliced thinly

Preparation:

Mix all ingredients and eat.