Top Rated Radish Recipes
I like arugula. I like radishes. I like grilled swordfish. So I thought — why not combine the three into a quick, easy, delicious 10-minute salad? With a zingy horseradish vinaigrette, this is a celebration of all things spring.
Mango, radishes and fresh chile combine for a crunchy, sweet-and-spicy slaw that pairs perfectly with grilled shrimp, chicken and pork.Recipe courtesy of McCormick
This salad recipe is quick, easy, healthy, and uses homemade dressing.This recipe comes courtesy of Epicurious.
This no-frills recipe is perfect for your next get-together. Make it spicier by adding in the seeds of the serrano pepper. Recipe courtesy of Vida Verde.
This is a cooling, crunchy salad which is so easy to pull together. The pink radishes and beautiful green mint and pistachios make for a beautiful light lunch or side dish.This recipe is courtesy of Simply Recipes.
Daikon radish is another common kimchi, which soaks up the marinade phenomenally well and remains addictively crisp for a few days.Recipe courtesy of Stuart Brioza.Reprinted from Koreatown: A Cookbook. Copyright © 2016 by Deuki Hong and Matt Rodbard. Photographs copyright © 2016 by Sam Horine. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.
Finally, something to do with those kumquats I bought... Raw radishes are crispy and peppery, but if you sauté them lightly, their sweetness comes out, making a nice counterpoint to the earthy pea shoots and tart kumquat slices. If you don't have kumquats on hand, use thin slices of orange and lemon zest instead.
A simple and delicious Zucchini recipe adapted from a recipe first published in the spring issue of the 1948 Good Housekeeping Magazine.
Summer is winding down, and for most of us that means using up our saved vacation days and heading to the beach for the week. Eating at the beach might not seem ideal, but it can be a great destination for a picnic, so long as you know how to do it correctly.The first thing to remember is to protect your food from the outdoor elements. You never want the sand, wind, or heat to ruin your picnic, so be sure to wrap all of your items in plastic wrap or foil. Liquid dishes such as cold or room-temperature soup are great to bring to the beach because you can keep them in a thermos and they’ll hold up. If you’re getting fancy and want to keep your presentation skills in check, pack sauces or condiments in mini squeeze bottles for easy and safe plating. Kebabs, requiring no silverware, are another great dish to serve at the beach. Wait to assemble them until you get there, though, and be sure to pre-cut all items so it is simple to assemble while on the beach. When you’re ready to sit down into the sand and eat, lay out a fresh towel that’s sand-free and place weights along the corners to keep it weighed down.If you really want to impress your beach buds, my shrimp ceviche is the perfect beach-weather dish that will hold up well in a chilled cooler.
In just fifteen minutes, you can take a boring grilled chicken sandwich and transform it into a flavorful, vegetable-filled lunch. Take full advantage of this season's radishes and get your protein in at the same time. This recipe was contributed by Nature's Own.
Buckwheat soba noodles are dressed with miso dressing and tossed with fresh vegetables. Click here to see 10 Quick and Easy Vegetarian Recipes
This easy shrimp ceviche is seasoned with a little lime, lemon, and orange juice, and given texture from avocados, cucumbers, and radishes.
Top 12 Watermelon Radish Recipes
Everything you wanted to know about selecting, storing and cooking with watermelon radishes. We provide all details for using in salads, roasting, sauteing and pickling watermelon radishes plus a round-up of our top recipes from across the globe!
A few years ago we received a bag of watermelon radishes in our CSA market share. We were ordering from a farm that specialized in heirloom and hard to find varieties of vegetables. They just looked like a turnip from the outside. In fact, I actually thought they were turnips! Imagine my surprise when I cut into it and saw the hot pink center.
A little Googling later I found a basic recipe for using in salad. And my love for watermelon radishes began. Now I find watermelon radishes at my local grocery store and every farmer's market. They have become a staple in our house.
Radish Recipes That'll Have You Reaching For The Root Vegetable Time and Time Again
Crunchy, peppery and downright delicious, radishes make the ultimate accompaniment to any tasty homemade salad. Which is why we're big fans of using the root vegetable in a range of easy-to-make dishes including Griddled Asparagus Salad (with barbecued radishes), Radishes with Herbed Cheese and Radish Tartines.
This asparagus salad is a delight. I love the combination of crisp and barbecued radishes against grilled asparagus, burrata, and the crunch of good sea salt flakes. All this needs is a simple lemon and basil dressing, and you have a sharing platter that is both moreish and beautiful.
This corn salad comes together in three minutes flat, no cooking required.
Spring is here and radishes are in season! Try them in this elegant appetizer it's creamy, crunchy, flavourful, and ready in under 30 minutes.
This light and refreshing salad is sure to be a crowd pleaser, and is perfect for serving at any springtime gathering.
Radishes: The Best Ways to Choose Them, Cook Them, and Eat Them
If you’ve only eaten radishes somewhat reluctantly in salads, I need to ask you to try again. Radishes are a little spicy, a little juicy, and oh-so-crunchy, and they’re one of the best vegetables that people quite frankly don’t eat enough. They’re my favorite roasted vegetable, and their spectacular color makes them one of my favorites to put on a veggie board, too. Here’s your basic guide to the not-so-basic radish, from how to pick it to how to eat it.
♻️ Sustainable kitchen tips, tricks, and tools
- Stock up on greens during radish season! The best time to make recipes using radish greens is during the height of radish season. In California that’s actually year round, but check out Seasonal Food Guide’s produce seasonality calendar to find when radish greens are in season near you.
- Store cut stems in water to keep them fresh. If you’ve cut the greens from the radish roots before using, keep them fresh by placing the stems in a glass of water and storing in the refrigerator for up to 3 days. The water will keep the stems and leaves from wilting.
- Use the discarded radish stems in vegetable broth. Don’t toss the thick stems! Use them in a food scrap vegetable broth for flavorful soup stocks.
- 2 1/4 pounds radishes, without greens (1kg about 30 medium radishes), larger radishes halved or quartered so that all pieces are roughly the same size (see note)
- Extra-virgin olive oil, for drizzling
- Kosher salt
- 3 tablespoons unsalted butter (40g 45ml)
- Minced fresh tarragon and parsley leaves, for garnish
Preheat oven to 400°F (200°C) and line a rimmed baking sheet with aluminum foil.
In a medium mixing bowl, toss radishes with just enough olive oil to coat and season with salt. Arrange in an even layer on the prepared baking sheet and roast in oven, stirring occasionally, until radishes are tender and very lightly browned, about 40 minutes.
In a medium skillet, melt butter. Add radishes and toss to coat. Remove from heat and stir in just enough minced herbs to lightly coat radishes. Season with salt, if needed. Serve.
Radish Greens Nutrition
Like most dark leafy greens, radish greens are chock full of dietary fiber, and many essential vitamins and minerals that most people could use more of in their daily diet.
Radish greens in particular due to their bitter flavor are also excellent for encouraging good digestion and are traditionally used in Ayurvedic medicine for this very purpose. Like many bitter foods, the bitter flavor in radish greens helps stimulate digestive juices and bile, which help you digest your food better.
Other than helping to support good digestion, radish greens are high in:
6 Radish Juice Benefits to Love
Plant geneticists believe that the radish first took root in the regions of China over 3,000 years ago and made its way to the rest of the world by way of the Silk Road. Back in the old days, early Romans and Greeks liked to slice up these vegetables thinly and drizzle them with vinegar, honey and a bit of salt.
The latter even made gold replicas of radishes as offerings to Apollo, the god of prophecy, healing and music. Moreover, they were so prized by ancient Egyptians that workers building the Giza pyramids were paid with a bunch of radishes, along with garlic and onions, every couple of days.
Nowadays most of us would decline payment in radishes, but these crispy, juicy vegetables are still worth their weight in gold. Here’s a roster of health perks you get by drinking radish juice!
Clears out congestion
Radishes are loaded with flavonoids that help expel excessive amounts of mucus from the body, especially during bouts of cold. Remarkably, these flavonoids also activate receptors in the sinuses that make them less prone to clogging and irritation.
Boosts the immune system
Here’s another reason to juice radishes when you’re coming down with a cold – radishes are a good source of vitamin C, which helps keep the body resilient to viral and bacterial infections. Vitamin C also picks up the pace on the production of collagen, a natural chemical that promotes the faster healing and rejuvenation of damaged cells.
Protects against cancer
And it’s not just the common cold – radishes are a rich source of phytochemicals like beta carotene, lutein and lycopene that have been shown to have anti-cancer properties. Lycopene and beta carotene also help keep free radicals at bay that can significantly lower the natural resistance of cells against illnesses.
On top of that, radishes also contain a crucial isothiocyanate antioxidant compound called sulforaphane, which has been linked to inhibiting a variety of cancers including those of the prostate, breast, and colon.
Radishes also contain an important called, a proven inhibitor of prostate, colon, breast, ovarian and other cancers.
Lowers high blood pressure
A single radish contains fairly high amounts of potassium and magnesium, essential minerals that help maintain blood pressure levels up to par by counteracting the negative effects of too much sodium in the body.
Even better? Radishes are a rich source of nitrate, which is converted by your body into nitric oxide (NO2) – this is great news because nitric oxide helps relax the walls of blood vessels, stimulating improved blood flow.
Great for your kidneys
There are very high levels of the detoxifying agent called indole in radishes that help boost overall renal function and break up plaque formations that could develop into kidney stones. These vegetables are natural diuretics and can serve a useful role toward helping you de-bloat (through increased trips to the bathroom).
Boosts energy levels
Ancient Chinese medical scrolls dating back to the Ming dynasty recommended eating at least two radishes a day if you’re constantly feeling tired and lethargic. Amazingly, modern medical studies show that these vegetables contain phytochemicals that boost the body’s ability to distribute fresh oxygen in the bloodstream, effectively replenishing energy levels.
The ingredients you'll need
You'll only need five ingredients to make these tasty roasted radishes. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
Fresh radishes: Wash them, dry, then trim their tops.
Melted butter: Salted or unsalted - whatever you have on hand. I tend to use salted butter in this recipe. European butter is especially good, but any butter will be great.
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty.
Garlic powder: You can also use a teaspoon of minced fresh garlic instead of the garlic powder. It will probably taste better! I just never seem to have it on hand for some reason. Plus, the fine granules of the garlic powder do have the advantage of more evenly coating the radishes.
9 Watermelon Radish Recipes to Perk Up Your Meals
1. Watermelon Radish Pickles
Quick pickles are one of the easiest ways to use a large haul of watermelon radishes from the farmers’ market. This basic recipe gives you the flexibility to add any seasoning that sounds good to you, like fennel seeds and chili flakes. Keep in mind that this is a quick pickle recipe, so the radish pickles will not last for months — only about two weeks. Photo and recipe: Evan Kalman / Add 1 Tbsp
2. Whole Wheat Pizza with Watermelon Radishes
You had us at “pizza.” We love this super-simple recipe, which calls for little more than whole-wheat dough and cheese. Pesto is a nice change from the usual tomato basil sauce, and the arugula and watermelon radishes offer a peppery punch. Buffalo mozzarella melts beautifully for a cheesy crust. Photo and recipe: Debi / Simply Beautiful Eating
3. Watermelon Radish, Orange and Goat Cheese Salad
Two stars of the season come together in this radish and orange salad. The tangy and sweet play of citrus and radish is complemented by the earthy and creamy flavor of goat cheese. Don’t skip toasting your nuts! It makes all the difference in this recipe, and the warmth is a nice addition, too. Photo and recipe: Alexandra Stafford / Alexandra Cooks
4. Watermelon Radish Toast with Orange Mascarpone and Honey
Toast: It’s one of those foods you wouldn’t think needs a recipe. Until you discover this one and realize these flavors blend into a seriously delicious snack (or meal!). Mascarpone — the type of cheese you find in tiramisu recipes — offers a light and airy texture to the crunchy toast. Consider using wildflower honey for an unexpected floral note. Photo and recipe: Patricia Bozeman / Rhubarbarians
5. Roasted Watermelon Radishes with Herbed Tahini Sauce
No, watermelon radishes aren’t only meant to be eaten cold. This roasted radish recipe proves that they work just as well hot as cold, and cooking tones down their spicy edge. The tahini sauce balances the flavor and color of this dish with a variety of green herbs, including dill, mint, parsley and chives. Photo and recipe: Sherrie Castellano / With Food and Love
6. Watermelon and Arugula Salad with Citrus Vinaigrette
This list wouldn’t be complete without a green salad. Again, citrus plays a role here (perhaps you’re noticing a theme?), cropping up in the homemade citrus vinaigrette that also features white wine vinegar, olive oil and minced shallots. We love that the dressing is really the only element of this salad that requires any prep, which makes it super easy to whip up as a side or light meal. Photo and recipe: Shaina Olmanson / Food for My Family
7. Watermelon Radish Soup
As if this watermelon radish soup wasn’t appealing enough, it’s also oh-so-pretty with its pink broth. The addition of ginger makes this broth spicy and warming from the inside out. Kale and green onions are about the only other ingredients you need to round out the simple soup. Photo: Amy Chaplin Recipe: Heidi Swanson
8. Radish and Pecan Grain Salad
When you need something heartier than a green salad, this grain bowl is the perfect option. Walnut oil, in addition to pecans, creates a warm, toasty flavor profile. Arugula, parsley, mint and tarragon add a variety of flavors and nutrients that one green alone couldn’t provide. We love that this salad works as a potluck side, light dinner or leftovers lunch — warm or cold. Photo and recipe: James Ransom / Food52
9. Ramen Bowl with Gingered Amaranth Greens & Watermelon Radish
This isn’t your college dorm ramen. Packed with hemp seeds, coconut cloud, broccoli and brown rice noodles, this ramen dish makes healthy comfort food. Amaranth greens, like watermelon radish, add a bit of a bitter kick, while the fresh ginger lends a tangy flavor. Photo and recipe: Purple Carrot
How to Roast Radishes
To make these roasted radishes, you’ll first need to wash and cut your radishes. In addition to cutting off both tips, you’ll need to cut them in half.
They look a lot like baby red potatoes like this, don’t they?
Transfer them to a boil and drizzle with olive oil, garlic powder, Italian seasoning and salt and pepper to taste.
Spread them out on a baking sheet and bake for approximately 25 to 30 minutes minutes or until they are caramelized and tender.
You can even add radishes whole to a slow cooker with a pot roast as they are a perfect substitute for the potato. While they might not be starchy like a potato, they give the look and idea of having a potato that we are so used to having with pot roast.