Our Best Radish Recipes
Discover some of our favorite ways to cook with radishes with these crisp and refreshing salads, slaws, appetizers, and more.
Warm Asparagus, Radish, and New Potato Salad with Herb Dressing
Potato salad gets a makeover for the season with the addition of roasted asparagus and radishes. The tangy dressing can be made up to a week in advance and stored in the refrigerator. Roasted vegetables hold up better on a Easter buffet than a bowl of mixed greens—and they’re more interesting too. A tip from the Test Kitchen: If your potatoes are taking longer to roast, keep them going before adding the asparagus. A soft potato is better than a mushy asparagus.
Field Pea-and-Radish Crostini
This crostini appetizer is a crisp and energizing combination of peas and radishes served on a baguette toast.
A simple side dish requires just two ingredients, radishes and salted butter.
Farro Salad with Green Beans, Radishes, and Feta
Farro is easy to cook, and the green beans and radishes in this salad offer a wonderfully crisp texture.
Buttered Radish Tartines (Tartine Radis-Beurre)
These open-faced sandwiches, or tartines, are a great way to serve the quintessential Gallic flavor combo of butter and radishes.
Farro Salad with Peas, Pancetta, and Radishes
Toss farro with a radish mixture, peas, pancetta, arugula, and more to make this salad.
Soba Noodle Salad with Pork, Snap Peas, and Radishes
Add pork, snap peas, and radishes to this noodle salad to give it a nice crunch of texture.
Cucumber and Radish Pico de Gallo
Chop your veggies finely enough so the pico hangs together in a spoonful.
Lemony Zucchini and Radishes
A few minutes under the broiler adds a just a touch of char to the baby zucchini, and mellows the bite of the radishes. For ease of application, we coat the vegetables with cooking spray. For the best flavor, use an olive oil or avocado oil spray. While the vegetables are under the broiler, you’ll have time to whisk together the lemony vinaigrette to bring the whole dish together. Fresh thyme tastes delicious with the vinaigrette and vegetables, but feel free to garnish with any fresh herbs you have on hand.
Radishes with Lemon Crème Fraîche and Tobiko
Notes: Jessica Gorin, chef at J Vineyards & Winery (888/594-6326) in California's Russian River Valley, serves these pretty appetizers with a 1998 J Vintage Brut. They can be made up to 2 hours ahead; cover and chill. Tobiko (flying fish roe) is available in Japanese markets and specialty food stores.
Radish and Carrot Slaw
This slaw is a perfect no-cook, no-frills side dish option that only takes mere minutes to whip up.
Bread-and-Butter Pickled Onions with Radishes
Dialing back the sugar in the versatile brine lets the natural sweetness of the onions and vegetables shine in these quick and easy refrigerator pickles.
Sautéed Radish Salad with Avocado Dressing
Lightly cooked radishes develop rounder flavor, with less pungency and a touch of sweetness, while staying crisp at the core. The simple avocado puree adds silky creaminess to the mix. If you can’t find pea greens, arugula or watercress would also work well here.
Radish and Avocado Quinoa Salad
Top this quinoa salad with sliced radishes to offset the soft texture of fresh avocados.
Roasted Carrots, Radishes, and Chickpeas
This is a lovely side dish that pairs with pretty much any protein—or serve it with a salad for a perfectly light spring dinner. Carrots and radishes are more flavorful in the spring, their true season, than any other time of year—the former have more intense flavor and the latter a sweeter, less pungent bite. Here, both get roasted with chickpeas, which cook to a crisp, dense texture. Just be sure to dry the chickpeas well first so they don’t steam.
Radish and Arugula Crostini with Brie
The cheese will spread easily and taste better at room temperature.
Roasted Watermelon Radishes
A watermelon radish is, on first glance, a plain greenish-white root. But slice it open and it reveals a stunning fuchsia interior. They're also known as red-meat or beauty-heart radishes, and you can find seeds at Kitazawa Seed Company (kitazawaseed.com). Roasting radishes gives them a smooth texture and sweet, earthy flavor similar to that of roasted turnips.
Jicama, Radish and Mango Salad
Mangos offer a tropical flair to the tangy bite of jicama and radishes in this versatile side dish.
The long, slender icicle radish is typically available in spring and early summer. If you prefer the more common red radish, which is round, slice it in half vertically.
Radishes require little embellishment at the peak of their season. The mild peppery bite of this humble root veggie is the perfect complement to a buttery miso glaze.
Winter Radish Salad With Parsley And Olives
Instead of vinegar, the dressing for this salad leans on lime juice for freshness and olive brine to enhance the flavor of the olives. Since black radishes can sometimes be a little tough, slice them as thinly as possible; use a mandoline to make this task easier. Watermelon radishes tend to be sweeter and can be cut a little thicker for heartier crunch. If you can't find these types of radishes, use classic red radishes instead.
Shaved Squash-and-Radish Salad
You can use white balsamic or red or white wine vinegar combined with a dash of sugar in place of the Champagne vinegar.
We love the interplay of crunchy, peppery radishes with refreshingly tangy yogurt spread. If you can, use a variety of radishes for more color.
Radishes in Browned Butter and Lemon
The peppery flavor of radishes shine in this simple recipe for Radishes in Browned Butter and Lemon.
Pea, Radish, and Carrot Salad
Pretty ribbons of rainbow carrots, bright radishes, and vibrant green snap peas make this spring side a feast for the eyes. Go for multicolored radishes if you can—the more color the better here. Sprinkling the carrots and radishes with a pinch of salt and setting them aside while you make the dressing softens them just enough to make them easier to eat without losing any of the crunch. The miso-ginger flavors in the carrot dressing would pair well with stir-fried chicken tenders seasoned with reduced-sodium tamari and a touch of sesame oil.
Radish and Parmesan Salad
Warm Buttered Radish and Edamame Salad
Radishes are so much more than a salad garnish. They lose their pepperiness once sautéed and turn a faint rosy pink. For a boost of protein, we contrast the radishes with edamame, a great alternative to frozen green peas.
Shaved Radish Crostini
Spring Polenta with Radishes and Garlic Scapes
This simple, luscious spring main uses chickpeas in place of a more traditional protein. The results are delicious.
Tofu Banh Mi Wraps with Quick-Pickled Carrots and Radishes
Drain the pickles well before adding to each wrap. This is a saucy sandwich, so extra liquid can make it a bit messy once you bite in.
Crunchy Greens with Radish
Letting the raw shallot stand with the salt and vinegar pickles it slightly and mellows the harshness. Long spears of romaine make for a dramatic presentation. Once it's brought to the table, you can coarsely chop the lettuce for easier serving.
Georgia Shrimp and Radish Salad
Radishes at the farmers' market can seem as varied and abundant as the colors of Easter eggs. Two different varieties give this salad vibrant color, texture, and flavor.
Shaved Radish and Pine Nut Salad
Crisp, peppery radishes take center stage in this salad, where they're brightened with orange juice and vinegar.
Roasted Radishes with Brown Butter, Chile, and Honey
"Raw radishes and fresh butter are a classic pairing, but here we cook the two together until toasty and nutty," says chef Joshua McFadden of Ava Gene's in Portland. "A splash of vinegar, a pinch of chile, and a drizzle of honey create a delicious tension that makes this dish unexpectedly satisfying."