Link: theguardian.com
Serves: - 569 +
Ingredients
284½ long cucumber 569 cloves garlic, pressed 426¾ tbsp black vinegar 569 tsp light soy sauce 284½ tbsp tahini 284½ tsp sesame oil 284½ pinch sugar 284½ 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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