If you are looking for a fresh, vibrant dish that bursts with flavor and texture, the Cilantro Lime Edamame Toast with Pickled Onion Radish Salad Recipe is an absolute game-changer. This recipe brings together creamy, zesty edamame spread with a tangy, crunchy pickled radish and onion salad, all balanced by the brightness of cilantro and the zing of lime. Whether you’re serving it for a light lunch, a satisfying snack, or an impressive appetizer, it’s packed with nutritious ingredients and layered flavors that feel as delightful as they look. Once you dig in, this toast with its playful salad topping will easily become one of your favorite go-to recipes.
Ingredients You’ll Need
This recipe is a wonderful example of simplicity meeting depth. Each ingredient may seem straightforward, but when combined, they create a dish bursting with contrasting textures and vibrant flavors that delight the palate. From creamy edamame to punchy pickled radishes, every item plays a pivotal role.
- Frozen edamame (12 oz bag): The creamy base for the spread, providing both protein and a smooth texture.
- Avocado oil (2 tbsp): Adds a subtle, buttery richness with a healthy fat profile for sautéing and blending.
- Shallot (1, roughly chopped): Mild and sweet, it softens perfectly to add savory depth.
- Garlic cloves (4, crushed): Essential aromatics that give a subtle punch of flavor.
- Serrano or jalapeno pepper (1, optional): For those who love a spicy kick to brighten the spread.
- Yellow miso paste (4 tsp total): Adds umami richness, making the spread irresistibly savory and complex.
- Coriander (1/2 tsp): Provides a gentle citrusy spice, perfectly complementing the lime.
- Five spice (1/2 tsp): A warming blend that infuses the spread with a subtle exotic note.
- Juice and zest of 1 lime: The star ingredient that brings a refreshing acidity and brightness.
- Granulated sugar (pinch, optional): Balances the acidity, enhancing all flavors without sweetness.
- Cilantro leaves (1/3 cup, plus 2 tbsp minced for salad): Fresh herbaceousness that lifts the entire dish.
- Kosher salt: Essential seasoning to bring out all natural flavors.
- Crushed pistachios (optional): Adds a delightful crunch and nutty finish.
- Maple syrup (2 tsp): Sweetens the salad dressing naturally, balancing the vinegar acidity.
- Rice vinegar (1 tbsp): Key for the pickling effect and tangy salad dressing.
- Sesame oil (1 tsp, plus more for serving): Provides a slightly toasted, aromatic note.
- Red onion (1/2 medium, thinly sliced): Offers a sharp crunch that picks up flavors beautifully.
- Radishes (7, thinly sliced): Crisp and peppery, giving the salad its signature bite.
How to Make Cilantro Lime Edamame Toast with Pickled Onion Radish Salad Recipe
Step 1: Prep the Edamame
Start by warming the frozen edamame gently: place them in a heat-safe bowl and cover with boiling water. Cover the bowl to trap the heat and let it sit for 5 minutes. This method quickly defrosts and softens the edamame without overcooking, preserving their vibrant green color and fresh taste. After 5 minutes, drain the edamame and set them aside to cool.
Step 2: Sauté the Aromatics
In a small saucepan, gently heat the avocado oil over medium-low heat. Add the roughly chopped shallot, crushed garlic, the optional serrano pepper, and a pinch of salt. Cook while stirring occasionally, until the shallots are softened and turn lightly golden—this should take about 2 to 3 minutes. The slow sauté mellows the sharpness and releases the natural sweetness of these ingredients. Remove the pan from heat and allow the mixture to cool for about 5 minutes before moving on.
Step 3: Blend the Edamame Spread
Transfer the sautéed aromatics and oil into a food processor or blender. Add the cooked edamame, yellow miso paste, coriander, five spice, lime juice and zest, 1/4 teaspoon kosher salt, and a pinch of sugar (if you like). Pulse and blend the ingredients on high, scraping down the sides occasionally until the mixture becomes smooth and creamy. If it’s too thick and difficult to blend, add a small splash of oil or a little water to loosen it up. Finally, toss in the cilantro leaves and pulse just to combine finely. Taste and tweak with a bit more salt or lime juice if needed—the blend of savory, citrusy, and aromatic flavors here is what makes this spread so unforgettable.
Step 4: Prepare the Pickled Onion Radish Salad
For the salad, whisk together the miso paste, maple syrup, rice vinegar, sesame oil, and lime juice in a medium bowl until the dressing is smooth. Add the thinly sliced red onion, radishes, minced cilantro, and a pinch of salt. Toss everything together gently, then massage the dressing into the vegetables just a bit so they soften but still keep their delightful crunch. Cover the salad and refrigerate until you’re ready to assemble your toast—this quick pickling process enhances the tangy, fresh profile that perfectly contrasts the creamy spread.
Step 5: Assemble Your Toast
Toast your favorite bread slices until golden and slightly crisp—this adds a wonderful texture that supports the creamy spread and crunchy salad. Spread a generous layer of the cilantro lime edamame mixture on each slice. Top it off with a hearty spoonful of the pickled onion radish salad. For the final flourish, sprinkle some crushed pistachios or drizzle a little extra sesame oil if you like a bit more richness or crunch. Now, dig in and enjoy the harmony of bright, nutty, creamy, and tangy flavors in every bite!
How to Serve Cilantro Lime Edamame Toast with Pickled Onion Radish Salad Recipe
Garnishes
Enhance the visual appeal and flavor by garnishing your toast with a sprinkle of coarsely crushed pistachios or extra fresh cilantro leaves. A few flakes of chili or a light drizzle of sesame oil adds a little extra punch that complements the existing flavors beautifully. Garnishes are not just decoration—they provide texture contrasts and aroma that elevate this recipe from delicious to memorable.
Side Dishes
This toast is substantial on its own but pairs wonderfully with light, refreshing sides. Consider a simple cucumber salad, a tangy carrot slaw, or a chilled miso soup for a balanced meal. The crispness of the salad and herbal notes of cilantro harmonize well with these fresh, uncomplicated sides that don’t compete with the toast’s complex flavors.
Creative Ways to Present
For an impressive presentation, serve the toast open-faced on a long wooden board, layering the spreads and salad in neat rows. Alternatively, slice the toast into smaller bite-sized pieces for a party platter or appetizer tray. You could also swap regular bread for rye, sourdough, or even gluten-free options to cater to different occasions and preferences, each adding its own unique base flavor to the recipe.
Make Ahead and Storage
Storing Leftovers
You can store leftover edamame spread and pickled onion radish salad separately in airtight containers in the refrigerator. The spread keeps well for up to 3 days, maintaining its creamy texture, while the salad remains crisp and flavorful for about 2 days. Keeping them separate helps maintain the best texture for each component.
Freezing
While the edamame spread freezes well, the pickled onion radish salad does not freeze properly due to its fresh, crunchy nature. Freeze the spread in a sealed container for up to 1 month, then thaw in the refrigerator overnight before use. Fresh cilantro and salad components are best made fresh for maximum vibrancy.
Reheating
Reheat the edamame spread gently in the microwave or over low heat on the stove, stirring occasionally to restore its creaminess without overheating. Avoid heating the salad—serve it chilled to preserve the crisp, pickled bite that complements the warm toast perfectly.
FAQs
Can I use fresh edamame instead of frozen?
If you have access to fresh edamame, absolutely! Just cook them until tender before blending. However, frozen edamame is convenient, retains great texture, and works wonderfully for this recipe.
Is this recipe vegetarian and vegan?
Yes! This recipe is both vegetarian and vegan-friendly since it contains no animal products. The miso paste used is plant-based, making it a great option for plant-eaters seeking savory, flavorful dishes.
How spicy is the toast, and can I adjust it?
The optional serrano or jalapeno pepper adds a mild to medium heat—perfect for those who enjoy a gentle kick. You can reduce or omit the pepper for a milder version without losing the essence of the dish.
Can I substitute another herb for cilantro?
If you’re not a cilantro fan, fresh parsley or basil can be used instead, though the flavor will shift. Cilantro’s bright, citrusy notes complement the lime beautifully, so try to keep it if possible for the authentic taste.
What type of bread works best for this recipe?
Sourdough, rye, or a hearty whole grain bread toasts wonderfully and holds the spread without getting soggy. Choose breads with a firm crumb and a bit of chew for best texture contrast.
Final Thoughts
This Cilantro Lime Edamame Toast with Pickled Onion Radish Salad Recipe is truly a celebration of fresh, bold flavors and satisfying textures all rolled into one. Whether you’re looking to impress at a casual brunch, need a nourishing snack, or want a new vibrant lunch idea, this recipe is a keeper. Give it a try, and I promise you’ll be reaching for it again and again—each bite is like a little party for your taste buds!
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
This vibrant Cilantro Lime Edamame Toast with Pickled Onion Radish Salad is a fresh and flavorful plant-based recipe perfect for a light lunch or snack. Creamy edamame blended with miso, spices, and fresh cilantro creates a rich spread balanced by the tangy, crisp pickled onion and radish salad. Topped with toasted bread and optional crushed pistachios for extra crunch, this recipe is easy to prepare in just 35 minutes, offering a nutritious and satisfying meal.
Ingredients
Edamame Spread
- 12 oz bag frozen edamame
- 2 tbsp avocado oil
- 1 shallot, roughly chopped
- 4 garlic cloves, crushed
- 1 serrano 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
- Crushed pistachios for serving (optional)
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
Serving
- Bread slices, toasted (quantity as desired)
Instructions
- Prep 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 and soften, then drain thoroughly and set aside.
- Sauté Aromatics: Heat avocado oil in a small saucepan over medium-low heat. Add the chopped shallot, crushed garlic cloves, serrano or jalapeno pepper (if using), and a pinch of salt. Cook while stirring occasionally until the shallot softens and turns lightly golden, about 2-3 minutes. Remove from heat and allow to cool for 5 minutes.
- Make the Edamame Spread: Transfer the sautéed aromatics along with the oil into a food processor or blender. Add the drained edamame, yellow miso paste, coriander, five-spice powder, lime juice and zest, 1/4 teaspoon kosher salt, and a pinch of sugar if using. Process on high speed, scraping down the sides as needed, until the mixture is smooth and creamy. If too thick, add a small splash of avocado oil or water and blend again. Add the cilantro and pulse briefly just to combine and finely mince. Taste and adjust seasoning with salt or more lime juice as desired.
- Prepare the Pickled Onion Radish Salad: In a medium mixing bowl, whisk together the 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, then gently massage the dressing into the vegetables until they soften slightly. Cover and refrigerate until ready to serve, allowing flavors to meld.
- Assemble the Toasts: Toast your choice of bread slices until crisp. Spread a generous layer of the edamame mixture over each toast. Top with a portion of the pickled onion and radish salad. Garnish with extra cilantro leaves, a drizzle of sesame oil, and crushed pistachios if desired for added texture and flavor. Serve immediately and enjoy this fresh, nutritious toast.
Notes
- For a spicier spread, keep the serrano or jalapeno seeds; remove if you prefer mild heat.
- The sugar in the spread is optional and helps balance acidity; omit for a lower sugar version.
- Use gluten-free bread to make this recipe gluten free.
- To save time, prepare the pickled salad ahead and let it marinate overnight in the refrigerator.
- You can substitute avocado oil with olive oil if preferred.
- Crushed pistachios add crunch and a nutty element but can be omitted for a nut-free option.
