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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.