Link: theguardian.com
Serves: - 835 +
Ingredients
417½ long cucumber 835 cloves garlic, pressed 626¼ tbsp black vinegar 835 tsp light soy sauce 417½ tbsp tahini 417½ tsp sesame oil 417½ pinch sugar 417½ 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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