If you’re craving a fresh, vibrant, and downright delicious twist on toast, you’re going to fall in love with the Cilantro Lime Edamame Toast with Pickled Onion Radish Salad Recipe. This recipe combines the creamy, herbaceous flavors of a citrus-lime edamame spread with a tangy, crisp pickled onion and radish salad for a perfect balance of texture and taste. It’s a colorful, healthy, and satisfying dish that’s ideal for breakfast, lunch, or a light dinner, and it’s bound to brighten up your table and your taste buds.
Ingredients You’ll Need
The magic of this recipe lies in its simplicity and the harmony of fresh, vibrant ingredients. Each component is essential to create a medley of creamy, tart, spicy, and crunchy sensations that make every bite exciting.
- Frozen edamame (12 oz): The creamy, protein-packed base that makes the spread hearty and nourishing.
- Avocado oil (2 tbsp): Provides a mild richness and helps sauté the aromatics.
- Shallot (1, roughly chopped): Adds a subtle sweetness and depth once sautéed.
- Garlic cloves (4, crushed): Brings a fragrant warmth that awakens the spread.
- Serrano or jalapeno pepper (1, optional): For a gentle kick of heat that brightens up the flavors.
- Yellow miso paste (4 tsp total): Gives an umami boost and a touch of saltiness.
- Coriander (1/2 tsp): Adds a subtle citrus-spice note.
- Five spice (1/2 tsp): Contributes a fragrant, warm complexity.
- Lime juice and zest (from 2 limes): Brings brightness and acidity to both the spread and the salad.
- Granulated sugar (pinch, optional): Balances the lime’s tang with a whisper of sweetness.
- Cilantro leaves (about 1/3 cup plus 2 tbsp minced): Fresh herbaceousness to elevate both the spread and salad.
- Kosher salt: Essential for seasoning and enhancing all flavors.
- Crushed pistachios (optional): Adds a satisfying crunch and nutty contrast for serving.
- Maple syrup (2 tsp): A natural sweetener for the pickled salad dressing.
- Rice vinegar (1 tbsp): The bright acidic component of the salad dressing.
- Sesame oil (1 tsp plus more for serving if desired): Lends a toasty, nutty aroma to the pickled salad and finishing touch.
- Red onion (1/2 medium, thinly sliced): Adds sharpness and crunch to the salad.
- Radishes (7, thinly sliced): Offers peppery crunch and vibrant color to the salad.
How to Make Cilantro Lime Edamame Toast with Pickled Onion Radish Salad Recipe
Step 1: Prepare the Edamame
Start by placing the frozen edamame in a heat-safe bowl and covering it with boiling water. Cover the bowl and let it sit for about five minutes. This simple soaking technique ensures the edamame thaws perfectly without losing its vibrant color or texture. After soaking, drain and set the edamame aside to cool while you prepare the other ingredients.
Step 2: Sauté Aromatics
Heat avocado oil in a small saucepan over medium-low heat. Toss in the chopped shallot, crushed garlic, serrano pepper (if using), and a good pinch of kosher salt. Stir occasionally as the mixture softens and takes on a beautiful light golden hue over 2 to 3 minutes. Removing from heat and letting it cool slightly locks in the delicate flavors you’ll want for your spread.
Step 3: Blend the Edamame Spread
Transfer your sautéed aromatics and oil to a food processor or blender cup. Add the soaked edamame, yellow miso paste, coriander, five spice, lime juice and zest, a small pinch of sugar if you want a touch of balance, and about 1/4 teaspoon of salt. Pulse and blend on high, scraping down the sides, until you achieve a smooth, creamy consistency. If your spread feels too thick or isn’t blending easily, add a splash of avocado oil or water and process again. Finally, stir in the minced cilantro with just a quick pulse to keep its texture and vibrant freshness intact.
Step 4: Make the Pickled Onion Radish Salad
Whisk together yellow miso paste, maple syrup, rice vinegar, sesame oil, and lime juice in a medium bowl until well combined. Add thinly sliced red onion, radishes, minced cilantro, and a pinch of salt. Toss everything thoroughly, then gently massage the dressing into the vegetables. This softens their crunch just slightly while maintaining a refreshing bite. Cover the salad and chill until you’re ready to assemble the toast.
Step 5: Toast and Assemble
Toast slices of your favorite bread until golden and crisp. Spread a generous layer of your creamy cilantro lime edamame mixture onto each slice, then pile on the tangy pickled onion radish salad. For an extra touch, sprinkle with crushed pistachios or drizzle a little more sesame oil over the top. Now you’ve got a plate full of flavor, color, and texture ready to enjoy!
How to Serve Cilantro Lime Edamame Toast with Pickled Onion Radish Salad Recipe
Garnishes
Sprinkling crushed pistachios on top adds a subtle nutty crunch that’s hard to resist. A few extra cilantro leaves also brighten the look and lift the flavor beautifully. Finish with a light drizzle of sesame oil for a hint of toasted aroma that echoes the salad’s dressing perfectly.
Side Dishes
This toast pairs wonderfully with light sides like a simple green salad or fresh fruit bowl. A citrusy cucumber salad or a quick carrot slaw can complement the tangy lime and miso flavors without overwhelming the palate. Keep sides fresh and clean to balance the richness of the edamame spread.
Creative Ways to Present
Try cutting the toast into smaller bites for gatherings or brunches, adding a sprinkle of chia seeds or hemp hearts for extra nutrition, or layering the edamame spread beneath avocado slices for an even creamier mouthfeel. Serving the pickled salad on the side is perfect if some guests prefer customizing their own toast.
Make Ahead and Storage
Storing Leftovers
You can store the edamame spread and pickled onion radish salad separately in airtight containers in the fridge for up to 3 days. This keeps flavors fresh and ensures the salad maintains its crispness while the spread stays creamy and vibrant.
Freezing
It’s best not to freeze this recipe. The fresh crunch of the pickled salad won’t hold up well after freezing, and the edamame spread’s texture may change once thawed. For best results, prepare fresh or consume leftovers within a few days.
Reheating
The edamame spread is typically served at room temperature or slightly chilled, so no reheating is necessary. If you prefer, you can warm the spread gently on the stove or in the microwave for a few seconds, but avoid overheating to preserve its fresh flavors. Always toast your bread fresh for the best texture.
FAQs
Can I make the edamame spread without a food processor?
While a food processor makes blending quick and easy, you can mash the edamame and aromatics by hand with a fork or potato masher for a chunkier texture. It won’t be as smooth but will still taste fantastic!
Is the pickled onion radish salad spicy?
The recipe includes serrano or jalapeno peppers which add mild heat, but you can omit them if you prefer a milder dish. The fresh lime and vinegar provide plenty of brightness without overpowering spice.
What type of bread works best for this toast?
Choose a sturdy bread that can hold the creamy spread and juicy salad, like sourdough, whole grain, or a thick-cut country loaf. Toasting the bread until crisp prevents sogginess and adds satisfying crunch.
Can I substitute the cilantro if I don’t like it?
Definitely! Fresh parsley or basil can be great alternatives if you’re not a fan of cilantro, though this will slightly change the flavor profile. Experiment and find what pleases your palate.
How long can I keep the pickled onion radish salad in the fridge?
The salad should stay fresh and crisp for up to 3 days refrigerated. Be sure to store it covered, and give it a quick toss before serving to redistribute the dressing.
Final Thoughts
There’s something truly special about the Cilantro Lime Edamame Toast with Pickled Onion Radish Salad Recipe that makes it a standout in your recipe collection. It’s fresh, wholesome, and bursting with flavor, perfect for those moments when you want a meal that’s nourishing but never boring. Give it a try, and I promise it will become one of your favorite go-to dishes to impress family and friends or just treat yourself to a delicious break in your day.
Print
Cilantro Lime Edamame Toast with Pickled Onion Radish Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Toast
- Method: Stovetop
- Cuisine: Fusion
- Diet: Vegetarian
Description
This Cilantro Lime Edamame Toast with Pickled Onion Radish Salad is a vibrant, nutritious, and flavorful plant-based recipe perfect for a light meal or snack. Creamy edamame blended with aromatic spices and lime zest is spread generously on toasted bread and topped with a tangy, refreshing pickled radish and onion salad with a hint of miso and sesame oil. This combination delivers a delightful balance of textures and bright, zesty flavors in just 35 minutes.
Ingredients
Edamame Spread
- 12 oz bag frozen edamame
- 2 tbsp avocado oil
- 1 shallot, roughly chopped
- 4 garlic cloves, crushed
- 1 serrano pepper or jalapeno pepper (optional)
- 2 tsp yellow miso paste
- 1/2 tsp coriander
- 1/2 tsp five spice
- Juice and zest of 1 lime
- Pinch of granulated sugar (optional)
- Kosher salt, to taste
- 1/3 cup cilantro leaves
Pickled Onion Radish Salad
- 2 tsp yellow miso paste
- 2 tsp maple syrup
- 1 tbsp rice vinegar
- 1 tsp sesame oil, plus more for serving if desired
- Juice of 1 lime
- 1/2 medium red onion, thinly sliced
- 7 radishes, thinly sliced
- 2 tbsp cilantro, minced
For Serving (Optional)
- Crushed pistachios
- Extra cilantro leaves
- Extra sesame oil
Instructions
- Prep Edamame: Place the frozen edamame in a heat-safe bowl and cover with boiling water. Cover the bowl and let it sit for 5 minutes to thaw and soften, then drain and set aside.
- Sauté Aromatics: Heat avocado oil in a small saucepan over medium-low heat. Add the shallot, garlic, serrano pepper (if using), and a pinch of kosher salt. Cook, stirring occasionally, until the shallot is softened and lightly golden, about 2-3 minutes. Remove from heat and let cool for 5 minutes.
- Make Edamame Spread: Transfer the sautéed aromatics and oil to a food processor or blender. Add the edamame, yellow miso paste, coriander, five spice, lime juice and zest, 1/4 teaspoon salt, and a pinch of sugar if using. Blend on high, scraping down the sides as needed until smooth and creamy. If too thick, add a small splash of oil or water and blend again. Finally, add the cilantro leaves and pulse a few times just to combine and finely mince the herbs. Taste and adjust seasoning with extra salt or lime juice if needed.
- Prepare Pickled Onion Radish Salad: In a medium bowl, whisk together yellow miso paste, maple syrup, rice vinegar, sesame oil, and lime juice until smooth. Add the sliced red onion, radishes, chopped cilantro, and a pinch of salt. Toss well, then gently massage the dressing into the vegetables to slightly soften them. Cover and refrigerate the salad until ready to serve.
- Assemble Toast: Toast slices of your favorite bread until golden and crisp. Spread a generous layer of the cilantro lime edamame spread on each toast. Top with a portion of the pickled onion radish salad, extra cilantro leaves, and a drizzle of sesame oil or crushed pistachios if desired. Serve immediately and enjoy the fresh, bright flavors.
Notes
- For a spicier kick, leave in the serrano pepper seeds or use jalapeno instead.
- The sugar in the edamame spread is optional but balances the acidity and spices nicely.
- You can substitute avocado oil with olive oil or another neutral oil.
- Use gluten-free bread to keep the recipe gluten free if needed.
- Leftover edamame spread keeps well in an airtight container in the refrigerator for up to 3 days.
- The pickled onion radish salad can be made a few hours ahead to deepen the flavor.
- Adjust the level of citrus and salt to your preference for brightness and seasoning.
