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
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, 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.
