Description
This vibrant and refreshing Cilantro Lime Edamame Toast with Pickled Onion Radish Salad combines creamy edamame spread with a tangy, crisp salad, making it a perfect light meal or snack that bursts with fresh flavors and satisfying textures.
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)
- 1/3 cup cilantro leaves
- Kosher salt
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 sesame oil
Instructions
- Prep Edamame: Place frozen edamame in a heat-safe bowl and cover with boiling water. Cover the bowl and let sit for 5 minutes to defrost and soften, then drain and set aside.
- Sauté Aromatics: Heat avocado oil in a small saucepan over medium-low heat. Add chopped shallot, crushed garlic, serrano pepper (if using), and a pinch of salt. Cook, stirring occasionally, until the shallot is softened and lightly golden, about 2-3 minutes. Remove from heat and cool for 5 minutes.
- Make Edamame Spread: Transfer the sautéed vegetables and oil to a food processor or blender. Add drained edamame, yellow miso paste, coriander, five spice, lime juice and zest, 1/4 tsp kosher salt, and a pinch of sugar if desired. Blend on high, scraping sides as needed until smooth. If too thick, add a small splash of oil or water and blend again until creamy. Add cilantro and pulse briefly to combine and finely mince. Taste and adjust seasoning with more salt or lime juice.
- Prepare Pickled Salad: In a medium bowl, whisk together yellow miso paste, maple syrup, rice vinegar, 1 tsp sesame oil, and lime juice until smooth. Add thinly sliced red onion, radishes, minced cilantro, and a pinch of salt. Toss well and gently massage the dressing into the vegetables until they slightly soften. Cover and refrigerate until ready to serve.
- Assemble Toasts: Toast your choice of bread slices. Spread a generous layer of the creamy edamame mixture over each slice. Top with a portion of the pickled onion radish salad, extra cilantro, and optionally drizzle with sesame oil or sprinkle with crushed pistachios. Serve immediately and enjoy.
Notes
- For a spicier spread, keep the serrano pepper seeds; remove for milder heat.
- Use gluten-free bread if desired to keep the recipe gluten free.
- The edamame spread can be stored in an airtight container in the refrigerator for up to 3 days.
- Adjust the five spice and coriander amounts according to your taste preference.
- This recipe works well as a vegan and vegetarian option.
