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Cilantro Lime Edamame Toast with Pickled Onion Radish Salad Recipe

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A vibrant and healthy Cilantro Lime Edamame Toast topped with a tangy Pickled Onion Radish Salad. This recipe features creamy edamame blended with aromatic spices and fresh cilantro, paired with a crisp, zesty salad for a refreshing and delicious open-faced sandwich perfect for a light meal or snack.

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

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

Toppings (Optional)

  • Crushed pistachios for serving
  • Extra sesame oil for drizzling
  • Toast slices of bread to serve

Instructions

  1. Prep the Edamame: Place the frozen edamame in a heat-safe bowl and cover it with boiling water. Cover the bowl and let it sit for 5 minutes. Drain thoroughly and set aside to cool.
  2. 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 mixture is softened and lightly golden, about 2-3 minutes. Remove the pan from heat and let the mixture cool for 5 minutes.
  3. Make the Edamame Spread: Transfer the sautéed aromatics and oil to a food processor or blender. Add the cooked edamame, yellow miso paste, coriander, five spice, lime juice and zest, 1/4 tsp kosher salt, and a pinch of sugar if desired. Process on high, scraping down sides as needed, until smooth and creamy. If too thick, add a small splash of avocado oil or water and blend again. Add the cilantro and pulse a few times to finely mince and combine. Taste and adjust with additional salt or lime juice if needed.
  4. Prepare 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 the thinly sliced red onion, radishes, minced cilantro, and a pinch of salt. Toss everything well and gently massage the dressing into the vegetables until they soften slightly. Cover and refrigerate until ready to serve.
  5. Assemble the Toast: Toast your bread slices to desired doneness. Spread a generous amount of the cilantro lime edamame spread on each piece. Top with a portion of the pickled onion radish salad. Garnish with extra cilantro, a drizzle of sesame oil, and optional crushed pistachios for added texture and flavor. Serve immediately and enjoy.

Notes

  • To make it vegan and gluten-free, ensure your bread choice fits these diets.
  • Adjust the serrano pepper quantity or omit for less heat.
  • The spread can be stored in an airtight container in the fridge for up to 3 days.
  • For added crunch, toast the pistachios before using.
  • Use fresh lime juice for the best citrus flavor in both the spread and salad.

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