Link: theguardian.com
Serves: - 1113 +
Ingredients
556½ long cucumber 1113 cloves garlic, pressed 834¾ tbsp black vinegar 1113 tsp light soy sauce 556½ tbsp tahini 556½ tsp sesame oil 556½ pinch sugar 556½ 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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