Link: theguardian.com
Serves: - 483 +
Ingredients
241½ long cucumber 483 cloves garlic, pressed 362¼ tbsp black vinegar 483 tsp light soy sauce 241½ tbsp tahini 241½ tsp sesame oil 241½ pinch sugar 241½ 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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