Link: theguardian.com
Serves: - 425 +
Ingredients
212½ long cucumber 425 cloves garlic, pressed 318¾ tbsp black vinegar 425 tsp light soy sauce 212½ tbsp tahini 212½ tsp sesame oil 212½ pinch sugar 212½ 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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