Link: theguardian.com
Serves: - 1053 +
Ingredients
526½ long cucumber 1053 cloves garlic, pressed 789¾ tbsp black vinegar 1053 tsp light soy sauce 526½ tbsp tahini 526½ tsp sesame oil 526½ pinch sugar 526½ 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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