Description
This vibrant Cilantro Lime Edamame Toast with Pickled Onion Radish Salad is a refreshing and nutritious plant-based meal perfect for a light lunch or snack. The creamy edamame spread is flavored with garlic, miso, and fragrant spices, then paired with a tangy, crisp pickled salad of red onion and radishes tossed in a zesty miso-maple dressing. Topped with fresh cilantro and optional crunchy pistachios, this recipe brings a harmonious blend of textures and flavors that’s both satisfying and wholesome.
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 ground coriander
- 1/2 tsp five spice powder
- 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
Optional Garnishes:
- Crushed pistachios
- Additional sesame oil for drizzling
Instructions
- Prepare the Edamame: Place the frozen edamame in a heat-safe bowl and cover them with boiling water. Cover the bowl and let the edamame sit undisturbed for 5 minutes to soften. Drain thoroughly and set aside.
- Sauté Aromatics: In a small saucepan, heat the avocado oil over medium-low heat. Add the roughly chopped shallot, crushed garlic cloves, serrano or jalapeno pepper if using, and a pinch of kosher salt. Cook while stirring occasionally until the mixture is softened and lightly golden, about 2 to 3 minutes. Remove from heat and allow it to cool for 5 minutes to avoid wilting the herbs during blending.
- Make the Edamame Spread: Transfer the cooled sautéed mixture along with the oil to a food processor or blender. Add prepared edamame, yellow miso paste, ground coriander, five spice powder, lime juice and zest, 1/4 teaspoon salt, and an optional pinch of sugar. Process on high speed, pausing to scrape down the sides as needed until the mixture is smooth and creamy. If too thick to blend well, add a small splash of avocado oil or water and blend again. Finally, add the fresh cilantro leaves and pulse just until finely minced and evenly incorporated. Adjust salt and lime juice to taste.
- Prepare the Pickled Onion Radish Salad: In a medium bowl, whisk together yellow miso paste, maple syrup, rice vinegar, sesame oil, and lime juice until the dressing is smooth and emulsified. Add the thinly sliced red onion, sliced radishes, minced cilantro, and a pinch of salt. Toss everything to combine, then gently massage the dressing into the vegetables until they start to soften slightly. Cover and refrigerate until ready to serve to allow flavors to meld.
- Assemble the Toasts: Toast your favorite bread to your desired crispness. Spread a generous layer of the creamy cilantro lime edamame spread onto each slice. Top with a portion of the pickled onion radish salad. Garnish with extra cilantro leaves and a drizzle of sesame oil or a sprinkle of crushed pistachios if desired. Serve immediately and enjoy the contrasting flavors and textures.
Notes
- The serrano or jalapeno pepper is optional; omit or reduce for less heat.
- Using yellow miso paste adds sweetness and umami, but white miso can be substituted if unavailable.
- For vegan option, ensure the bread contains no animal products.
- The salad benefits from at least 10-15 minutes of resting time in the refrigerator to enhance pickling flavors.
- Avocado oil is recommended for its mild flavor and high smoke point, but other neutral oils will work as well.
- This spread also works well as a dip for veggies or crackers.
