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
Scale
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.
