Link: theguardian.com
Serves: - 491 +
Ingredients
245½ long cucumber 491 cloves garlic, pressed 368¼ tbsp black vinegar 491 tsp light soy sauce 245½ tbsp tahini 245½ tsp sesame oil 245½ pinch sugar 245½ 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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