Link: theguardian.com
Serves: - 623 +
Ingredients
311½ long cucumber 623 cloves garlic, pressed 467¼ tbsp black vinegar 623 tsp light soy sauce 311½ tbsp tahini 311½ tsp sesame oil 311½ pinch sugar 311½ 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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