Radish Recipes

If ketchup goes with every chicken dinner in your family, try these saucy, sweet, and tangy chicken thighs instead. The meat becomes incredibly tender in the slow cooker so you can easily slip out the bones and cut the chicken into bite-size pieces for kids. Bone-in chicken thighs are pan-seared before being basted with sticky-sweet sauce and slow cooked to fork-tender perfection. Sear the chicken thighs in batches to avoid over-crowding the pan and hindering browning. Though we swoon over the superiorly moist meat, the real magic lies within the sauce, which masters the balance of savory and sweet. For a burst of freshness, we add a simple cabbage slaw that rounds out the meal with a satisfying crunch. For an extra dose of veggies, pair it with sugar snap or snow peas. Our recipe requires little legwork and saves 300 calories and 250mg of sodium over the classic.

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.

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.

We love the interplay of crunchy, peppery radishes with refreshingly tangy yogurt spread. If you can, use a variety of radishes for more color.

Tender lettuce allows flavor-forward radish and Parmesan to shine. 

French diners have a fetish for radishes served with good butter and sea salt. In the summer, they are on the table at every meal or served alongside an aperitif.

Radishes become tender and blushing pink when sautéed, a lovely addition to the quinoa. Move over, spuds and rice. Quick-cooking quinoa is a protein-packed whole grain that's the new everyday starch in your pantry. Red onion is pungent enough to hold its own, sturdy enough to add great crunch, and pretty enough to showcase.

Cooked greens and crispy potatoes are great as a base for a skillet hash, but why not try something new? Pile into lightly charred corn tortillas, and top with vibrant toppings like fresh cilantro and radishes to turn a one-note leftover into a tasty, satisfying main. Our trick for crispy potatoes without the added fat: spread on paper towels after boiling and draining to remove any extra moisture, and then stir occasionally as they sauté for even browning on all sides. If you’re starting without a batch of collard greens, wilt or sauté any hearty green like kale or chard.

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.

Chop your veggies finely enough so the pico hangs together in a spoonful.

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.

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.

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.

The radish relish gives a hit of bright crunch to the tostada; sour cream adds a cool, creamy finish.

Radishes in Browned Butter and Lemon are a quick and easy side to pair with a weeknight main-dish. These radishes taste exquisite when doused in butter and tangy lemon juice.

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

To crumble the goat cheese over this scrumptious spring salad, freeze it for 10 minutes, and then flake with a fork.

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.

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

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.

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.