Link: theguardian.com
Serves: - 297 +
Ingredients
148½ long cucumber 297 cloves garlic, pressed 222¾ tbsp black vinegar 297 tsp light soy sauce 148½ tbsp tahini 148½ tsp sesame oil 148½ pinch sugar 148½ 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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