1 cucumber (we used an English cucumber)
1/2 tsp salt
2 tbsp Sichuan preserved mustard greens (ya cai)
1 tsp finely chopped garlic
1 tbsp runny sesame paste
1 1/2 sp clear rice vinegar
1 tsp sesame oil
salt to taste
Lay the cucumber on a cutting board and smack it hard a few times with the flat of a Chinese cleaver or with a rolling pin. Then cut it, lengthwise, into 4 pieces. Hold your knife at an angle to the cutting board and cut the cucumber on the diagonal into 1/8-3/8-inch slices. Place in a bowl with the salt, mix well and set aside for about 10 minutes.
Combine all other ingredients in a small bowl.
Drain the cucumber, pour over the sauce, stir well and serve immediately.