Link: theguardian.com
Serves: - 337 +
Ingredients
168½ long cucumber 337 cloves garlic, pressed 252¾ tbsp black vinegar 337 tsp light soy sauce 168½ tbsp tahini 168½ tsp sesame oil 168½ pinch sugar 168½ 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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