Link: theguardian.com
Serves: - 517 +
Ingredients
258½ long cucumber 517 cloves garlic, pressed 387¾ tbsp black vinegar 517 tsp light soy sauce 258½ tbsp tahini 258½ tsp sesame oil 258½ pinch sugar 258½ 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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