Radish Recipes - Cooking Light

Photo: Iain Bagwell

Rethink Radishes

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

Photo: Iain Bagwell

Radish and Arugula Crostini with Brie

The cheese on these vegetable crostinis will spread easily and taste even better at room temperature.

View Recipe: Radish and Arugula Crostini with Brie

Photo: Iain Bagwell

Radish Salad with Goat Cheese

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

Photo: Johnny Autry

Snap Pea and Radish Sauté

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

Photo: José Picayo

Hummus-Stuffed Pitas

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

Photo: Randy Mayor

Nectarine and Radish Salsa

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

Photo: José Picayo

Granny Smith, Radish, and Radicchio Salad with Orange-Walnut Vinaigrette

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

Photo: Becky Luigart-Stayner

Radish Slaw with New York Deli Dressing

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

Photo: Francesco Tonelli

Orzo Salad with Radish and Fennel

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

Photo: Becky Luigart-Stayner

Roasted Corn and Radish Salad with Avocado-Herb Dressing

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

Photo: Becky Luigart-Stayner

Thai Beef and Radish Salad

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

Photo: Johnny Autry

Pea Shoot Salad with Radishes and Pickled Onion

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

Photo: Randy Mayor

Grilled Jicama, Radishes, Scallions, and Chicken with Asian-Style “Chimichurri”

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”

Photo: Becky Luigart-Stayner

Beef and Pinto Bean Chili

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

Photo: Johnny Autry

Spicy Soy Kale Salad

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

Photo: Johnny Autry

Mexican Turkey Stew

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

Photo: Brian Woodcock

Vietnamese Chicken Sandwiches

Lean chicken stands in for pork in Vietnamese Chicken Sandwiches, yielding a light twist on this Asian-inspired sandwich.

View Recipe: Vietnamese Chicken Sandwiches

Photo: Randy Mayor

Quinoa Salad with Vegetables and Tomatillo Vinaigrette

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

Baby Vegetable Antipasto

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

Photo: Quentin Bacon

Lemony Cucumber Salad

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