Link: theguardian.com
Serves: - 485 +
Ingredients
242½ long cucumber 485 cloves garlic, pressed 363¾ tbsp black vinegar 485 tsp light soy sauce 242½ tbsp tahini 242½ tsp sesame oil 242½ pinch sugar 242½ 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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