Link: theguardian.com
Serves: - 1013 +
Ingredients
506½ long cucumber 1013 cloves garlic, pressed 759¾ tbsp black vinegar 1013 tsp light soy sauce 506½ tbsp tahini 506½ tsp sesame oil 506½ pinch sugar 506½ tbsp sichuan chilli oil
Method
Peel cucumber leaving alternating stripes Cut cucumber in half Quarter each half lengthways Scoop out seeds Bruise cucumber Slice into inch-thick pieces Whisk remaining ingredients into a sauce Toss cucumbers in sauce and serve with chili oil
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