Link: theguardian.com
Serves: - 645 +
Ingredients
322½ long cucumber 645 cloves garlic, pressed 483¾ tbsp black vinegar 645 tsp light soy sauce 322½ tbsp tahini 322½ tsp sesame oil 322½ pinch sugar 322½ 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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