- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Thick coconut yogurt, peppery purple daikon radish, and a lime and chile peanut salsa inspired by salsa macha come together for this savory yogurt toast created by Filipino American chef Woldy Reyes. He advises using a thick coconut yogurt for this recipe; if yours is too thin, spoon it into a piece of cheesecloth and let it drain over a bowl for a couple of hours to thicken.
Ingredient:
- ¼ cup chopped toasted unsalted peanuts
- ¼ cup finely chopped scallions
- 2 garlic cloves, finely chopped
- ¼ cup sweet chili sauce (such as Mae Ploy)
- Zest and juice of 2 limes
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper, plus more as needed
- 1 cup full fat coconut yogurt
- 4 thick slices country style bread, toasted in a pan with olive oil
- 1 medium purple daikon radish, cut into thin slices with a mandolin or sharp knife
- ¼ teaspoon Maldon sea salt
- 1 cup cilantro leaves with tender stems
