Rediscover this crisp, colorful, and peppery root in 20 of our favorite radish dishes.
Known for being one of spring’s first and finest treats, radishes are peppery in taste and vibrant in color. Full of flavor
and easy to incorporate into a variety of side dishes and main courses, they’re the vegetable this season that you won’t want
to go without any longer.
First up are Radishes in Browned Butter and Lemon. A quick and easy side to pair with a weeknight main-dish, these radishes taste exquisite when doused in butter and tangy lemon juice.
View Recipe: Radishes in Browned Butter and Lemon
The cheese on these vegetable crostinis will spread easily and taste even better at room temperature.
View Recipe: Radish and Arugula Crostini with Brie
To crumble the goat cheese over this scrumptious spring salad, freeze it for 10 minutes, and then flake with a fork.
View Recipe: Radish Salad with Goat Cheese
This delicious vegetable sauté pairs well with a variety of protein-based dinners, including salmon, chicken, and beef. Cutting
half of the peas in half gives the dish a lovely look, but you can skip that step and leave them all whole, if you like.
View Recipe: Snap Pea and Radish Sauté
Radishes are an excellent vegetable to slice for salads or use as a stuffing, as seen here in our delicious pita recipe. Serve
this easy-to-make sandwich with another spring favorite: steamed sugar snap peas.
View Recipe: Hummus-Stuffed Pitas
Spicy-sweet and cooling with a citrus tang, this salsa is a refreshing no-cook condiment. Serve with grilled chicken, pork,
or fish, or as a dip for toasted tortilla wedges.
View Recipe: Nectarine and Radish Salsa
Each of these ingredients has a bite–whether tart, peppery, or sharp–and blend together well. For a consistent texture and
great presentation, cut the radish, apple, and radicchio into julienne or matchstick pieces.
View Recipe: Granny Smith, Radish, and Radicchio Salad with Orange-Walnut Vinaigrette
In this colorful slaw, peppery radishes stand in for cabbage. The vinegar-based dressing gets a big flavor boost from mustard
oil; its pungent bite enhances the radish flavor. It's worth seeking out–look for it with other specialty oils.
View Recipe: Radish Slaw with New York Deli Dressing
Lemony dressing and fresh mint add vibrant flavor to this pasta salad. Serve chilled or at room temperature, and garnish with
pretty mint leaves, if desired.
View Recipe: Orzo Salad with Radish and Fennel
An abundance of warm-weather produce brings bright sweetness to this recipe. The cool creaminess of a Hass avocado is the
perfect addition to temper the spicy bite from the radishes and add extra flavor and texture.
View Recipe: Roasted Corn and Radish Salad with Avocado-Herb Dressing
Southeast Asian salads are traditionally eaten out of hand, with lettuce leaves for wrappers. To make the job easier, chill
the steak in the freezer for 10 minutes before slicing.
View Recipe: Thai Beef and Radish Salad
With a faint pea flavor, pea shoots are lovely in salads, stir-fries, pizzas, and soups, and mix well with the pepper taste
of radishes and onions in this spring salad.
View Recipe: Pea Shoot Salad with Radishes and Pickled Onion
This piquant herb sauce gets depth from anchovies and brightness from lime juice. To tone down the contrast, start by using
less of each and taste and add as you go. If your grill is large enough, you can cook the vegetables and chicken all at once.
Serve with a scoop of brown rice, and you're all set.
View Recipe: Grilled Jicama, Radishes, Scallions, and Chicken with Asian-Style “Chimichurri”
For a three-alarm chili, leave the seeds and membranes in the jalapeños. The sour cream has a cooling effect, but you can
seed the peppers or use less for a milder result.
View Recipe: Beef and Pinto Bean Chili
Overflowing with nutrients from vegetables like kale, peppers, carrots, and radishes, this salad is only 60 calories per serving
and an excellent addition to almost any meal.
View Recipe: Spicy Soy Kale Salad
While usually an ingredient in moles, roasted pumpkinseed kernels add another layer of nutty flavor to this posole-style broth.
Look for them in specialty markets and health-food stores. Substitute ancho chile powder if guajillo is unavailable.
View Recipe: Mexican Turkey Stew
Lean chicken stands in for pork in Vietnamese Chicken Sandwiches, yielding a light twist on this Asian-inspired sandwich.
View Recipe: Vietnamese Chicken Sandwiches
Quinoa, a high-protein grain, combines with crisp, colorful vegetables and tart vinaigrette for a delicious main-dish salad.
Creamy queso anejo balances the tartness of the dressing. Queso blanco or ricotta salata are good substitutes.
View Recipe: Quinoa Salad with Vegetables and Tomatillo Vinaigrette
The vegetables can marinate for a couple of hours, so all you'll have to do at party time is arrange them on a platter and
top with olives and cheese. Immediately place the prepared vegetables in the marinade so they won't discolor. Coarsely chop
leftovers and toss with pasta for a cold salad.
View Recipe: Baby Vegetable Antipasto
Don't forget that something fresh, vibrant, and crunchy is often missing from potluck gatherings; this easy salad will get
gobbled up quickly because it satisfies on those levels. Even better–it’s easy to make and ready in just over 20 minutes.
View Recipe: Lemony Cucumber Salad