Snack
Cilantro Lime Edamame Toast with Marinated Onion Radish Salad
25 minServes 6Nutri-Score A€€
A
25 min
25 minCilantro Lime Edamame Toast with Marinated Onion Radish Salad
what you need
Ingredients
frozen edamame (thawed, shelled)Produce340 g
avocado oilPantry30 ml
shallot (roughly chopped)Produce1 piece
garlic (crushed)Produce4 pieces- serrano pepper (optional, roughly chopped)Produce1 piece
- yellow miso pastePantry10 g
ground corianderSpices2 g- five spice powderSpices1 g
lime (juice and zest)Produce2 pieces- granulated sugar (optional)Pantry2 g
- cilantro leaves (packed)Produce20 g
- kosher salt (to taste)Spices3 g
crushed pistachios (optional, for serving)Nuts & seeds20 g
maple syrupPantry10 ml- rice vinegarPantry15 ml
- sesame oil (plus more for serving)Pantry5 ml
red onion (medium, thinly sliced)Produce1 piece
radishes (thinly sliced)Produce7 pieces- cilantro (minced)Produce6 g
bread (sliced, for toast)Bakery6 pieces
per serving
Nutrition
187kcal
- Carbs
- 20 g
- Proteins
- 8 g
- Fat
- 9 g
what you’ll use
Tools
Immersion blender
Mixing bowl
Citrus juicer
Grater
step by step
Method
- Step 1
Blend the edamame spread
- Place the edamame, avocado oil, shallot, garlic, serrano pepper, miso paste, coriander, five spice, lime juice and zest, sugar and cilantro in a large jar or deep container.
- Blend with an immersion blender until smooth and spreadable.
- Season with kosher salt to taste.
- Step 2
Chill the spread
- Transfer the spread to an airtight container and refrigerate until ready to use, up to a few days.
- Step 3
Make the onion radish salad
- Whisk the miso paste, maple syrup, rice vinegar, sesame oil and lime juice in a bowl.
- Add the sliced red onion, radishes and minced cilantro and toss to coat.
- Let marinate so the vegetables soften slightly.
- Step 4
Build the toast
- Toast the bread slices until golden.
- Spread a generous layer of edamame spread on each slice.
- Top with the marinated onion radish salad, crushed pistachios and a drizzle of sesame oil if desired.
most cooked first