Name: Crushed Cucumbers with Lime Pickle and Coconut
Yield: 4 Servings
Ingredients: 1 large English hothouse cucumber, sliced into ½”-thick rounds; ¼ cup prepared lime pickle, very finely chopped until almost a paste; Kosher salt; 2 tablespoons fresh mint leaves; 2 tablespoons small dill sprigs; 1 tablespoon chili oil; 2 tablespoons Asian fried garlic (optional); MSG (optional; for serving); ½ cup unsweetened coconut milk; Lime pickle and Asian fried garlic can be found at Asian markets and online.

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Peden + Munk

If you haven’t cooked with MSG before, give it a try—chef Quealy Watson, Hot Joy, San Antonio, is a big fan.

Recipe notes