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Cilantro Lime Edamame Toast with Pickled Onion Radish Salad Recipe

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4 from 29 reviews

This vibrant Cilantro Lime Edamame Toast with Pickled Onion Radish Salad is a fresh and flavorful recipe perfect for a nutritious snack or light meal. Featuring creamy, miso-infused edamame spread topped with a tangy, crisp pickled onion and radish salad, it combines bright citrus notes and subtle spices for a satisfying plant-based option.

  • Total Time: 35 minutes
  • Yield: 4 servings

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)
  • 1/3 cup cilantro leaves
  • Kosher salt to taste

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 Toppings

  • Crushed pistachios for serving (optional)

Instructions

  1. Prep the Edamame: Place the frozen edamame in a heat-safe bowl and cover with boiling water. Cover the bowl and let the edamame soak for 5 minutes. Drain and set aside.
  2. Sauté Aromatics: Heat the avocado oil in a small saucepan over medium-low heat. Add the chopped shallot, crushed garlic, serrano or jalapeno pepper (if using), and a pinch of kosher salt. Cook, stirring occasionally, until the shallots soften and turn lightly golden, about 2-3 minutes. Remove from heat and allow to cool for 5 minutes.
  3. Make the Edamame Spread: Transfer the sautéed aromatics and oil to a food processor or blender. Add the drained edamame, yellow miso paste, coriander, five spice, lime juice and zest, 1/4 teaspoon kosher salt, and pinch of sugar if using. Process on high speed, scraping down the sides as needed, until smooth and creamy. If the mixture is too thick, add a small splash of oil or water and blend again. Add the cilantro and pulse until finely minced and incorporated. Taste and adjust seasoning with additional salt or lime juice as needed.
  4. Prepare the Pickled Onion Radish Salad: In a medium mixing bowl, whisk together yellow miso paste, maple syrup, rice vinegar, 1 teaspoon sesame oil, and lime juice until smooth. Add the thinly sliced red onion, radishes, minced cilantro, and a pinch of salt. Toss to combine, then gently massage the dressing into the vegetables to slightly soften them. Cover and refrigerate until ready to serve.
  5. Assemble the Toast: Toast bread slices to your preference. Spread a generous layer of the edamame spread on each slice. Top with a portion of the pickled onion radish salad. Garnish with extra cilantro, a drizzle of sesame oil, and crushed pistachios if desired. Serve immediately and enjoy!

Notes

  • For a spicier toast, include the serrano pepper when blending the edamame mixture or add extra jalapeno slices to the salad.
  • Use gluten-free bread to make this recipe gluten free.
  • The salad can be prepared in advance to allow flavors to meld; just keep refrigerated and assemble toast fresh.
  • If you do not have yellow miso paste, white miso is a good substitute.
  • Adding a splash of water or oil to the edamame spread helps achieve desired creaminess if the mixture is too thick.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Snack
  • Method: Blending
  • Cuisine: Fusion
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/cilantro-lime-edamame-toast-with-pickled-onion-radish-salad-recipe/