Link: theguardian.com
Serves: - 465 +
Ingredients
232½ long cucumber 465 cloves garlic, pressed 348¾ tbsp black vinegar 465 tsp light soy sauce 232½ tbsp tahini 232½ tsp sesame oil 232½ pinch sugar 232½ 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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