Link: theguardian.com
Serves: - 285 +
Ingredients
142½ long cucumber 285 cloves garlic, pressed 213¾ tbsp black vinegar 285 tsp light soy sauce 142½ tbsp tahini 142½ tsp sesame oil 142½ pinch sugar 142½ 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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