Description
This vibrant Cilantro Lime Edamame Toast with Pickled Onion Radish Salad is a refreshing and nutritious open-faced sandwich perfect for a light lunch or snack. Creamy, flavorful edamame spread is blended with aromatic spices and lime, then topped with a tangy and crisp pickled onion and radish salad for a delightful balance of textures and flavors.
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
- Pinch of salt
For Serving
- Crushed pistachios (optional)
- Additional cilantro (optional)
- Toast or bread of choice
Instructions
- Prep the Edamame: Place frozen edamame in a heat-safe bowl and cover with boiling water. Cover and let it sit for 5 minutes to thaw and soften. Drain and set aside.
- Sauté Aromatics: Heat avocado oil in a small saucepan over medium-low heat. Add the 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 allow to cool for 5 minutes.
- Make Edamame Spread: Transfer the sautéed mixture and oil to a food processor or blender. Add the drained edamame, 2 tsp yellow miso paste, coriander, five spice, lime juice and zest, 1/4 tsp salt, and a pinch of sugar if using. Blend on high, scraping down the sides as needed, until smooth. If too thick, add a small splash of avocado oil or water and blend again until creamy. Add cilantro and pulse briefly until finely minced and incorporated. Taste and adjust seasoning with salt or lime juice if needed.
- Prepare Pickled Onion Radish Salad: In a medium bowl, whisk together 2 tsp 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 soften slightly. Cover and refrigerate until ready to serve.
- Assemble the Toasts: Toast your bread slices to preference. Spread a generous amount of the edamame mixture onto each slice. Top with a portion of the pickled onion radish salad, additional cilantro leaves, and an optional drizzle of sesame oil or sprinkle of crushed pistachios. Serve immediately and enjoy.
Notes
- To make this recipe vegan and gluten-free, ensure your bread choice fits dietary needs.
- The serrano or jalapeno pepper is optional but adds a nice hint of heat; omit if you prefer mild.
- If you don’t have yellow miso paste, white miso can be used as a substitute.
- For a smoother edamame spread, add more oil or water as needed when blending.
- Toast your bread just before assembling to keep it crisp.
- This spread and salad can be made ahead; store separately and assemble just before serving.
