If you’re on the lookout for a dish that’s vibrant, refreshing, and packed with flavor, the Cilantro Lime Edamame Toast with Pickled Onion Radish Salad Recipe will quickly become your new favorite. This dish brings together the creamy, zesty punch of edamame blended with bright lime and fresh cilantro, perfectly contrasted by the tangy, crisp pickled onion and radish salad. It’s a wonderful balance of textures and tastes that’s as nutritious as it is delicious — and I absolutely love how easy it is to prepare.
Ingredients You’ll Need
These ingredients may be simple, but they each play a key role in creating the delightful flavors and textures you’ll experience in the Cilantro Lime Edamame Toast with Pickled Onion Radish Salad Recipe. From the creamy edamame to the zingy lime and crunchy radishes, every item is essential.
- 12 oz bag frozen edamame: The protein-packed base that makes this toast both creamy and satisfying.
- 2 tbsp avocado oil: Adds a smooth, mild flavor and helps sauté the aromatics just right.
- 1 shallot, roughly chopped: Brings a subtle sweetness and depth to the edamame spread.
- 4 garlic cloves, crushed: For that irresistible savory punch you can’t resist.
- 1 serrano or jalapeno pepper (optional): Adds a gentle heat to wake up your taste buds.
- 2 tsp yellow miso paste: Offers a rich umami essence that ties the flavors together beautifully.
- 1/2 tsp coriander: Infuses a warm, citrusy note to brighten the spread.
- 1/2 tsp five spice: Provides an intriguing hint of aromatic warmth.
- Juice and zest of 1 lime: The star of the recipe that livens every bite.
- Pinch of granulated sugar (optional): Balances the acidity perfectly with a touch of sweetness.
- 1/3 cup cilantro leaves: Freshness that melds perfectly into the edamame blend.
- Kosher salt: Needed for seasoning and enhancing all the flavors.
- Crushed pistachios for serving (optional): Adds a delightful crunch and nutty finish.
- 2 tsp yellow miso paste (for salad): Complements the tang of the pickled veggies.
- 2 tsp maple syrup: Sweetens the pickled salad dressing naturally.
- 1 tbsp rice vinegar: The acidic component that gives the salad its signature tang.
- 1 tsp sesame oil (plus more for serving if desired): Infuses the salad with a toasty, nutty aroma.
- Juice of 1 lime (for salad): Brightens the pickled onion and radish salad with freshness.
- 1/2 medium red onion, thinly sliced: Crunchy and sharp, essential for the salad’s vibrant crispness.
- 7 radishes, thinly sliced: Adds color and peppery crunch to balance the creamy edamame.
- 2 tbsp cilantro, minced (for salad): Elevates the salad with herbal brightness.
How to Make Cilantro Lime Edamame Toast with Pickled Onion Radish Salad Recipe
Step 1: Prep the Edamame
Start by thawing your frozen edamame. Simply place them in a heat-safe bowl, cover with boiling water, then cover and let them sit for about 5 minutes. Drain thoroughly and set aside. This step ensures your edamame stays tender and ready to blend into the luscious spread.
Step 2: Sauté Aromatics
In a small saucepan over medium-low heat, warm up the avocado oil. Add chopped shallot, crushed garlic, serrano or jalapeno pepper if using, and a pinch of kosher salt. Cook gently for 2 to 3 minutes until the shallots are softened and beginning to turn golden. Then remove from heat and allow it to cool for about 5 minutes. This gentle sauté develops the deep flavors that make the spread unforgettable.
Step 3: Blend the Edamame Spread
Transfer your aromatic mixture into a food processor or blender. Add the drained edamame, miso paste, coriander, five spice, lime juice and zest, salt, and optional sugar. Blend on high speed, scraping down the sides as needed until you achieve a smooth, creamy texture. If the mixture feels too thick, add a splash of oil or water to help it along. Lastly, add the cilantro and pulse just enough to incorporate the herb without fully blending — you want flecks of fresh green in each bite. Taste and adjust seasoning with more salt or lime juice if needed. This creamy spread is what truly makes the Cilantro Lime Edamame Toast with Pickled Onion Radish Salad Recipe shine.
Step 4: Make the Pickled Onion Radish Salad
Whisk together the miso paste, maple syrup, rice vinegar, sesame oil, and lime juice in a medium bowl until smooth. Add the thinly sliced red onion, radishes, minced cilantro, and a pinch of salt. Toss everything well to coat, then gently massage the dressing into the veggies until they soften slightly. Cover and chill in the refrigerator until ready to serve. The salad’s tangy crunch provides the perfect counterpoint to the creamy edamame base.
Step 5: Assemble and Enjoy
Toast your favorite bread until golden and crisp. Spread a generous layer of the edamame mixture on each slice, then top with a hearty spoonful of the pickled onion radish salad. Finish with extra chopped cilantro, a drizzle of sesame oil, or a sprinkle of crushed pistachios for that delightful crunch. Now you’re ready to savor every vibrant bite of this delightful recipe!
How to Serve Cilantro Lime Edamame Toast with Pickled Onion Radish Salad Recipe
Garnishes
Brighten your slices with extra fresh cilantro leaves and a sprinkle of crushed pistachios for added texture. A light drizzle of toasted sesame oil over the top brings an irresistible aroma and earthy depth that’ll make your taste buds sing.
Side Dishes
This toast pairs beautifully with a crisp green salad or a bowl of light miso soup for a balanced meal. You could also serve it alongside roasted sweet potatoes or grilled vegetables to add heartiness without overpowering the fresh flavors.
Creative Ways to Present
Consider transforming this recipe into an appetizer by cutting the toast into smaller finger-friendly pieces. Make mini toasts for a party spread that impresses! You could also layer the components in clear glass jars for a blooming effect, perfect for picnics or creative lunchboxes.
Make Ahead and Storage
Storing Leftovers
The edamame spread and pickled onion radish salad can be stored separately in airtight containers in the refrigerator for up to 3 days. Keep the toast separate to avoid sogginess and toast fresh when ready to eat.
Freezing
The edamame spread freezes well. Portion it into an airtight container or freezer bag and freeze for up to 1 month. The pickled salad is best enjoyed fresh and does not freeze as well because of its crisp texture.
Reheating
For the best experience, spread the thawed edamame mixture onto freshly toasted bread rather than reheating the toast. Warm the spread gently in the microwave if desired, but avoid overheating to preserve its bright flavors.
FAQs
Can I use fresh edamame instead of frozen?
Absolutely! Fresh edamame works wonderfully; just steam or boil them until tender before blending. Frozen edamame is a convenient substitute and maintains great texture and flavor.
Is this recipe vegan?
Yes, this entire recipe is naturally vegan with all plant-based ingredients, making it perfect for anyone following a vegetarian or vegan diet.
Can I prepare the pickled onion radish salad without miso?
While miso adds unique umami to the salad dressing, you can omit it and substitute with a bit more vinegar or a splash of soy sauce for a similar depth of flavor.
What type of bread is best for this toast?
Choose a sturdy, crusty bread like sourdough or multigrain. These hold up well under the creamy spread and tangy salad and add their own flavor dimension.
How spicy is this recipe?
The serrano or jalapeno adds a subtle, gentle heat that can be adjusted to your liking by removing seeds or skipping the pepper altogether for a milder version.
Final Thoughts
If you want to brighten up your meal rotation with something fresh, flavorful, and incredibly satisfying, be sure to try the Cilantro Lime Edamame Toast with Pickled Onion Radish Salad Recipe. It’s the kind of dish that feels special yet is so simple to make, perfect for sharing with friends or enjoying as a nourishing treat any day of the week. I promise once you taste those bright flavors and creamy textures, it’ll become a go-to favorite in your kitchen!
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: Appetizer
- Method: Blending
- Cuisine: Fusion
- Diet: Vegetarian
Description
A vibrant and flavorful Cilantro Lime Edamame Toast topped with a refreshing Pickled Onion Radish Salad. This recipe combines creamy edamame blended with aromatic spices, lime, and miso, paired with a tangy, lightly pickled salad featuring radishes, red onion, and fresh cilantro. Perfect as a light lunch or snack, this dish offers an exciting blend of textures and bright flavors with an optional crunch from crushed pistachios.
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 powder
- 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
For Serving (Optional)
- Crushed pistachios
- Extra sesame oil
- Toast or sliced bread of choice
Instructions
- Prep Edamame: Place the frozen edamame in a heat-safe bowl, cover with boiling water, and cover the bowl to let the edamame sit for 5 minutes. After soaking, drain well 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 kosher salt. Cook gently, stirring occasionally, until the shallot softens and turns lightly golden, about 2-3 minutes. Remove from heat and allow to cool for 5 minutes.
- Blend Edamame Spread: Transfer the cooled sautéed vegetables 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 desired. Process on high, scraping down the sides as needed, until you achieve a smooth, creamy mixture. If too thick, add a small splash of oil or water and blend again. Add the cilantro leaves last and pulse briefly just to incorporate finely minced cilantro. Adjust seasoning with additional salt or lime juice if needed.
- Make Pickled Salad: In a medium bowl, whisk together the yellow miso paste, maple syrup, rice vinegar, sesame oil, and lime juice until smooth. Add the thinly sliced red onions, radishes, minced cilantro, and a pinch of salt. Toss well and gently massage the mixture into the vegetables to slightly soften them. Cover the salad and refrigerate until ready to serve.
- Assemble Toasts: Toast your choice of bread slices until golden and crisp. Spread a generous amount of the edamame blend onto each toast. Top with a good portion of the pickled onion radish salad, sprinkle with extra cilantro, and drizzle with additional sesame oil if desired. Optionally, garnish with crushed pistachios for added texture and flavor. Serve immediately and enjoy!
Notes
- This edamame spread can be kept refrigerated for up to 3 days in an airtight container.
- Adjust the heat by omitting the serrano or jalapeno pepper if preferred milder flavors.
- Use gluten-free bread if a gluten-free version is desired.
- For extra protein, toasted seeds or nuts like pistachios add a nice crunch.
- The salad tastes better after sitting for at least 15 minutes as the flavors meld and vegetables soften slightly.
- Feel free to swap avocado oil for any neutral oil such as grapeseed or light olive oil.
