Link: theguardian.com
Serves: - 680 +
Ingredients
340 long cucumber 680 cloves garlic, pressed 510 tbsp black vinegar 680 tsp light soy sauce 340 tbsp tahini 340 tsp sesame oil 340 pinch sugar 340 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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