Link: theguardian.com
Serves: - 241 +
Ingredients
120½ long cucumber 241 cloves garlic, pressed 180¾ tbsp black vinegar 241 tsp light soy sauce 120½ tbsp tahini 120½ tsp sesame oil 120½ pinch sugar 120½ 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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