Link: theguardian.com
Serves: - 655 +
Ingredients
327½ long cucumber 655 cloves garlic, pressed 491¼ tbsp black vinegar 655 tsp light soy sauce 327½ tbsp tahini 327½ tsp sesame oil 327½ pinch sugar 327½ 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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