Link: theguardian.com
Serves: - 237 +
Ingredients
118½ long cucumber 237 cloves garlic, pressed 177¾ tbsp black vinegar 237 tsp light soy sauce 118½ tbsp tahini 118½ tsp sesame oil 118½ pinch sugar 118½ 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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