Link: theguardian.com
Serves: - 1065 +
Ingredients
532½ long cucumber 1065 cloves garlic, pressed 798¾ tbsp black vinegar 1065 tsp light soy sauce 532½ tbsp tahini 532½ tsp sesame oil 532½ pinch sugar 532½ 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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