Crushed Cucumbers with Lime Pickle and Coconut

Name: Crushed Cucumbers with Lime Pickle and Coconut
Yield: 4 servings
Ingredients: 1 1 large English hothouse cucumber, sliced into 1/2"-thick rounds; 1 1/4 cup prepared lime pickle, very finely chopped until almost a paste; 1 Kosher salt; 1 2 tablespoons fresh mint leaves; 1 2 tablespoons small dill sprigs; 1 1 tablespoons chili oil; 1 2 tablespoons Asian fried garlic (optional); 1 MSG (optional; for serving); 1 1/2 cup unsweetened coconut milk

From the kitchen of Carly

Crushed cucumbers soften under salt and lime pickle's sharp ferment, then get dressed with mint, dill, and chili oil. Coconut milk pools around it all, cooling and rounding out the spice. A quick, bright side that tastes infinitely more complicated than it is.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 large English hothouse cucumber, sliced into 1/2"-thick rounds
11/4 cup prepared lime pickle, very finely chopped until almost a paste
1Kosher salt
12 tablespoons fresh mint leaves
12 tablespoons small dill sprigs
11 tablespoons chili oil
12 tablespoons Asian fried garlic (optional)
1MSG (optional; for serving)
11/2 cup unsweetened coconut milk

Instructions

Crush cucumber in a medium bowl with your hands until almost falling apart. Add lime pickle and toss to combine; season with salt.
Divide among bowls; top with mint, dill, chili oil, and fried garlic and MSG, if using. Spoon coconut milk around.