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.
Pea Shoot Salad
Pea shoots offer the crunch of a salad green with the springy sweetness of green peas. They take wonderfully to Asian seasonings like soy sauce, rice vinegar, and ginger. Grating garlic accentuates its pungency.
Brown Rice Bowl with Miso, Poached Egg, and Kale-Radish Slaw
Nutrient-rich kale has a mild flavor and becomes tender very quickly, making it a snap to add to speedy meals like this one. Mix and match those greens and grains! Sub farro or quinoa for brown rice, and spinach, chard, or cabbage for kale.
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.
Orzo Salad with Chicken and Radishes
Because the lemon and basil flavors become even more vibrant with some time to marinate together, this five-ingredient salad makes the perfect to-go lunch. Pack it up the night before, and skip the cafeteria for a bright and luscious midday meal.
Radish and Arugula Crostini with Brie
The cheese on these vegetable crostinis will spread easily and taste even better at room temperature.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Vietnamese Chicken Sandwiches
Lean chicken stands in for pork in Vietnamese Chicken Sandwiches, yielding a light twist on this Asian-inspired sandwich.
Quinoa Salad with Vegetables and Tomatillo Vinaigrette
Quinoa 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.
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.
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.