If you haven’t cooked with MSG before, give it a try—chef Quealy Watson, Hot Joy, San Antonio, is a big fan.
Ingredients
4 Servings
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
ingredient info:
Lime pickle and Asian fried garlic can be found at Asian markets and online.
Preparation
-
Step 1
Crush cucumber in a medium bowl with your hands until almost falling apart. Add lime pickle and toss to combine; season with salt.
Step 2
Divide among bowls; top with mint, dill, chili oil, and fried garlic and MSG, if using. Spoon coconut milk around.
Nutrition Per Serving
Calories (kcal) 90 Fat (g) 8 Saturated Fat (g) 6 Cholesterol (mg) 0 Carbohydrates (g) 6 Dietary Fiber (g) 1 Total Sugars (g) 3 Protein (g) 1 Sodium (mg) 120
