If you’re craving a vibrant, fresh, and downright addictive flavor combination, look no further than this Cilantro Lime Edamame Toast with Pickled Onion Radish Salad Recipe. It’s a delightful way to elevate your usual toast game by combining a creamy, zesty edamame spread with a crisp, tangy pickled salad that adds the perfect bite. This recipe bursts with brightness from lime and cilantro, balanced by the subtle heat of serrano and the umami depth of miso paste, making each bite wonderfully memorable. Whether you’re serving it for a light lunch or an impressive snack, this toast brings together irresistible tastes and textures that will have you coming back for more.
Ingredients You’ll Need
Every ingredient in this Cilantro Lime Edamame Toast with Pickled Onion Radish Salad Recipe plays an important role, from creaminess and spice to acidity and crunch. Let’s break down why each component is essential to achieving that perfect harmony of flavor and texture.
- 12 oz bag frozen edamame: Provides the creamy, protein-packed base for the spread with a mild, nutty flavor.
- 2 tbsp avocado oil: Adds a light, buttery richness and helps sauté veggies evenly.
- 1 shallot, roughly chopped: Brings a subtle sweetness and depth to the spread’s flavor.
- 4 garlic cloves, crushed: Offers pungent, aromatic notes that enhance the overall taste.
- 1 serrano or jalapeno pepper (optional): Adds a gentle kick to balance the acidity and creaminess.
- 2 tsp yellow miso paste: Delivers irresistible umami richness for depth.
- 1/2 tsp coriander: Gives a warm, citrusy undertone to complement the lime.
- 1/2 tsp five spice: Adds a surprising layer of aromatic sweetness and complexity.
- Juice and zest of 1 lime: Provides a bright, zesty punch to lighten the whole dish.
- Pinch of granulated sugar (optional): Balances acidity and rounds out the flavors perfectly.
- 1/3 cup cilantro leaves: Brings fresh herbaceous brightness in every bite.
- Kosher salt: Essential for seasoning every component to perfection.
- Crushed pistachios (optional): Adds a delightful crunch and subtle nuttiness as a finishing touch.
- 2 tsp yellow miso paste (for the salad dressing): Enhances the pickled salad with savory depth.
- 2 tsp maple syrup: Balances acidity with gentle sweetness in the dressing.
- 1 tbsp rice vinegar: Gives the pickled onion radish salad its bright, tangy character.
- 1 tsp sesame oil plus more for serving if desired: Provides a toasty richness and aroma.
- Juice of 1 lime (for salad): Adds fresh acidity to brighten the pickled vegetables.
- 1/2 medium red onion, thinly sliced: Brings sharpness and crunch to the salad.
- 7 radishes, thinly sliced: Adds peppery crispness and beautiful color contrast.
- 2 tbsp cilantro, minced: Refreshes the salad with herbaceous notes.
How to Make Cilantro Lime Edamame Toast with Pickled Onion Radish Salad Recipe
Step 1: Prepare the Edamame
Start by bringing your edamame to life. Place the frozen edamame in a heat-safe bowl and cover it with boiling water. Let it sit, covered, for about 5 minutes until thawed and tender. Drain well — this simple step ensures your edamame will blend smoothly into that luscious toast spread later.
Step 2: Sauté Aromatics
In a small saucepan, warm up the avocado oil over medium-low heat. Add in the shallot, garlic, serrano pepper (if using), and a pinch of salt. Gently cook them for 2 to 3 minutes, stirring occasionally, until the shallot softens and everything turns lightly golden. This caramelization layer is key for deepening flavor and adding a subtle sweetness. Remove from heat and allow to cool for about 5 minutes before blending.
Step 3: Blend the Edamame Spread
Transfer the sautéed veggies and oil to your food processor or blender. Add the cooked edamame, yellow miso paste, coriander, five spice, lime juice and zest, salt, and a pinch of sugar if you like a bit of balance to the tangy lime. Blend on high speed, scraping down the sides as needed, until super smooth and creamy. If the mixture feels too thick, add a tiny splash of oil or water to get that perfect spreadable consistency. Lastly, toss in the cilantro and pulse just a few times so it incorporates finely without over-pureeing.
Step 4: Whisk the Pickled Onion Radish Salad
In a medium bowl, combine the miso paste, maple syrup, rice vinegar, sesame oil, and lime juice. Whisk until fully blended and glossy. Add the thinly sliced red onion, radishes, minced cilantro, and a pinch of salt. Toss everything together, then gently massage the dressing into the veggies just enough to soften them slightly. Cover the bowl and pop it into the fridge until you’re ready to assemble your toasts.
Step 5: Assemble Your Toast
Toast your favorite bread to perfectly crisp golden and spread a generous layer of that creamy cilantro lime edamame spread on each slice. Top with a hefty scoop of the pickled onion radish salad and a sprinkle of fresh cilantro leaves. If you like, finish with a drizzle of sesame oil or a sprinkle of crushed pistachios for an extra nutty crunch. Now sit back and savor all those delicious layers of flavor!
How to Serve Cilantro Lime Edamame Toast with Pickled Onion Radish Salad Recipe
Garnishes
Adding garnishes is where you can make this toast your own. Fresh cilantro leaves brighten things up with herbaceous flair. Crushed pistachios introduce a wonderful texture contrast and subtle nuttiness, while a light drizzle of toasted sesame oil adds a silky finish with a warm aroma.
Side Dishes
This recipe shines on its own, but if you want a fuller meal, pair it with a simple mixed greens salad or a bowl of miso soup. Light and fresh cucumber salad or steamed jasmine rice complement the citrusy, umami flavors beautifully without overpowering.
Creative Ways to Present
For a crowd-pleasing presentation, arrange multiple toasts on a wooden board with small bowls of extra pickled salad and pistachios on the side. Serve the edamame spread in a rustic bowl alongside toasted bread pieces for a fun DIY style party snack. You can also cut the toast into smaller bites and make elegant appetizers for your next gathering.
Make Ahead and Storage
Storing Leftovers
You can store leftover edamame spread and pickled onion radish salad separately in airtight containers in the refrigerator for up to 3 days. This keeps textures fresh and prevents the toast from getting soggy if prepared too far in advance.
Freezing
While freezing the edamame spread is possible, it may slightly affect texture upon thawing. To freeze, portion it into airtight containers and freeze for up to 1 month. Thaw in the fridge overnight and stir well before using. Avoid freezing the salad as the radishes and onions lose their crispness.
Reheating
Reheat the edamame spread gently in a microwave or on the stovetop until just warmed through—avoid overheating to retain creaminess. Always serve with fresh toast and cold pickled salad for the best experience.
FAQs
Can I use fresh edamame instead of frozen?
If you have access to fresh edamame, that’s fantastic! Just boil or steam them until tender before blending. Frozen edamame works perfectly too and is more convenient year-round.
Is the recipe vegan and gluten-free?
Yes, this entire recipe is plant-based and naturally gluten-free, especially if you choose gluten-free bread. It’s perfect for a hearty, healthy snack or light meal without any animal products.
How spicy is the edamame spread?
The heat mainly comes from the serrano or jalapeno pepper and is totally optional. You can easily adjust or omit the pepper for a milder version while still keeping loads of flavor.
Can I prepare parts of this recipe ahead of time?
Absolutely! The edamame spread and pickled onion radish salad both keep well in the fridge for a couple of days. Just toast your bread fresh before serving to maintain crispness.
What type of bread works best for this toast?
A sturdy, artisanal bread like sourdough or multigrain holds the spread and salad well without getting soggy. Toasting it crisps it up and adds wonderful texture contrast.
Final Thoughts
Once you try this Cilantro Lime Edamame Toast with Pickled Onion Radish Salad Recipe, it just might become your new favorite go-to for a fresh and satisfying meal or snack. The vibrant colors, exciting flavors, and quick preparation all come together in a way that feels special without fuss. I encourage you to give this recipe a try soon and watch it become a beloved staple in your kitchen repertoire!
Print
Cilantro Lime Edamame Toast with Pickled Onion Radish Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Breakfast & Brunch
- Method: Blending
- Cuisine: Fusion
- Diet: Vegan
Description
This Cilantro Lime Edamame Toast with Pickled Onion Radish Salad is a vibrant, nutritious, and flavorful plant-based recipe perfect for breakfast, lunch, or a light dinner. Creamy edamame blended with aromatic spices, lime, miso, and fresh cilantro is spread over toasted bread and topped with a tangy, crisp pickled onion and radish salad. It offers a delightful combination of creamy, zesty, and crunchy textures while delivering a protein-packed, satisfying vegan meal.
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
- Pinch of kosher salt
For Serving (Optional)
- Crushed pistachios
- Extra sesame oil
- Toasted bread slices
Instructions
- Prepare the Edamame: Place the frozen edamame in a heat-safe bowl and cover with boiling water. Cover the bowl and let the edamame sit for 5 minutes to thaw. Drain well and set aside.
- Sauté Aromatics: Heat avocado oil in a small saucepan over medium-low heat. Add the shallot, crushed garlic, serrano pepper (if using), and a pinch of kosher salt. Cook while stirring occasionally until the mixture is softened and lightly golden, about 2-3 minutes. Remove from heat and let cool for 5 minutes.
- Blend the Edamame Spread: Transfer the sautéed mixture and oil into a food processor or blender. Add the drained edamame, yellow miso paste, coriander, five spice, lime juice and zest, 1/4 tsp kosher salt, and optional pinch of sugar. Blend on high, scraping down the sides as needed until smooth and creamy. If it’s too thick to blend smoothly, add a small splash of avocado oil or water. Finally, add the cilantro and pulse just until it’s finely minced and combined. Taste and adjust seasoning with more salt or lime juice as needed.
- Make the 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 thinly sliced red onion, radishes, minced cilantro, and a pinch of kosher salt. Toss everything well, 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 Toast: Toast your choice of bread slices until golden. Spread a generous layer of the prepared edamame spread on each slice. Top each toast 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 the fresh, creamy, and tangy combination.
Notes
- For a spicier kick, leave the serrano or jalapeno seeds in or increase the amount used.
- The edamame spread can be stored in the refrigerator for up to 3 days in an airtight container.
- Use gluten-free bread to make this recipe gluten-free if needed.
- Adjust the sweetness and acidity of the salad dressing to your taste by varying the maple syrup and lime juice.
- For added texture, sprinkle toasted sesame seeds on top before serving.
