Link: theguardian.com
Serves: - 849 +
Ingredients
424½ long cucumber 849 cloves garlic, pressed 636¾ tbsp black vinegar 849 tsp light soy sauce 424½ tbsp tahini 424½ tsp sesame oil 424½ pinch sugar 424½ 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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