Link: theguardian.com
Serves: - 469 +
Ingredients
234½ long cucumber 469 cloves garlic, pressed 351¾ tbsp black vinegar 469 tsp light soy sauce 234½ tbsp tahini 234½ tsp sesame oil 234½ pinch sugar 234½ 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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