Link: theguardian.com
Serves: - 291 +
Ingredients
145½ long cucumber 291 cloves garlic, pressed 218¼ tbsp black vinegar 291 tsp light soy sauce 145½ tbsp tahini 145½ tsp sesame oil 145½ pinch sugar 145½ 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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