By Lisa Esile, MS,
Quick-growing and brightly colored, radishes are the daffodils of the vegetable world, popping up early to signify spring's arrival. These versatile veggies are easy to overlook, but their sharp, almost spicy flavor and vibrant color mean a little goes a long way when added to salads, grain bowls, or as a garnish for soups, veggie toasts, and other dishes. When cooked, radishes have a mild, almost sweet flavor and are excellent in soups, stews, and pastas. If you're lucky enough to find radishes with their green tops intact, use them like other leafy greens; young, tender radish greens can be added to salads, while mature radish greens are best cooked.
To learn more about these underrated gems, check out our guide on How to Use Radishes from Root to Leaf.
Strawberry-Radish Salad with Creamy Lemon Dressing
Juicy strawberries and crunchy red radishes take center stage in this gorgeous warm-weather salad, which is perfect for your next barbecue. A bed of luscious mixed greens, fresh mint, and refreshing cucumber keeps things light and crisp, while a creamy lemon dressing coats every forkful with tasty flavor. Serve this vibrant salad with a veggie burger, casserole, or other tasty main.
Spinach Tabbouleh Salad with Watermelon Radish
Watermelon radishes have a milder flavor than their red and white counterparts, and their bold-hued interior makes this colorful tabbouleh look stunning. Tender baby spinach leaves and fresh parsley perfectly balance the chewy bulgur wheat, while creamy navy beans add extra heft. Asparagus spears provide delicious grassy notes, carrots add a sweet crunch, and the sweet-savory tahini dressing is one you’ll use on all sorts of meals. Serve with pita wedges or in a wrap for a grab-and-go lunch. A commenter writes, “Great salad, loved it. I will make it regularly.”
Lettuce Cups with Roasted Radish and Farro
Whether you’re after a light meal or a tasty appetizer, these earthy lettuce cups are surprisingly delicious. Farro provides a chewy base, roasted radishes and red onions add a sweet-smoky flavor, and a few walnuts provide nutty richness. An easy three-ingredient lemon-infused tahini dressing has a little heat, thanks to some raw garlic, and perfectly balances the sweetness of the onion and radishes. A reviewer shares, “This is a household favorite. Nice light bite on hot days. We cook the radishes and onions on the grill to keep the heat out of the house.”
Root-to-Leaf Radish Pasta
A rift on pasta con cime de rapa—an Italian dish made with spring turnips and their tops—this comforting dish uses radishes instead and requires just five ingredients. If your radishes don’t come with tops, use baby kale, chard, or spinach. Be sure to reserve some of the pasta cooking water, as you’ll need it to create a velvety sauce. One fan writes, “I just love how the radishes lose their bite when cooked but retain all the flavor!!” Another commenter shares, “It doesn’t get easier than this when it comes to healthy cooking.”
Rainbow Veggie Slaw Wrap
“These are so good I could eat them for every meal,” writes one reviewer. A medley of colorful veggies cut into matchsticks adds crunch to every bite of these wholesome wraps while mashed chickpeas seasoned with miso paste form a creamy base. Radishes, carrots, snap pea pods, and zucchini work well here. Throw in some scallions and fresh dill, and you’ve got a gourmet-tasting wrap made with everyday ingredients. These are great for a portable breakfast or lunch. You can make them the day before and store them in the fridge, wrapped tightly in wax paper.
Red Rice and Edamame Bowl with Spring Veggies
A savory ginger-garlic dressing transforms this colorful spring grain bowl into a memorable meal. A bed of chewy red or black rice is piled high with steamed asparagus, edamame, and sugar snap peas. Shredded carrot and thinly sliced radishes add color and crunch, while crushed cashews add sweetness to every bite. If you like a little heat, top with sliced jalapeño. This recipe is a great one to adapt, so feel free to get creative with the veggies and grains you have on hand.
Raw Purple Power Salad
Gorgeous pink watermelon radishes are right at home in this purple-hued salad, packed with nutrient-dense produce. Kale, red cabbage, purple cauliflower, and purple carrot add crunchy violet goodness, while fresh raw beets add sweetness. A little lemon juice is all you need to dress this crunchy-fresh salad. Feel free to make this recipe your own and mix and match the veggies you like. For instance, regular white cauliflower and orange carrots will also work fine. You really can’t go wrong with this one!
Lemony Spring Pea Toasts
These colorful toast toppers feature a lemon- and garlic-infused pea and edamame mash that bursts with spring goodness. Tangy, quick-pickled cauliflower pairs well with the sweetness of fresh peas, while thinly sliced cucumbers add juicy crispness, and radishes lend a pop of heat. These seasonal toasts are a great low-fat alternative to avocado toast, so be sure to bookmark this recipe for when you have fresh spring peas (though frozen peas will also work).
Savory Oats with Asparagus and Peas
While most consider oatmeal a mildly sweet breakfast topped with berries and nuts, rolled oats cook quickly and are an excellent option for a savory weeknight meal. In this spring-themed recipe, earthy asparagus and sweet peas add texture and body to every forkful. A garnish of thinly sliced raw radishes lends a touch of heat to the dish, while a squeeze of lemon juice ties it together. A fan writes, "Yum! I'm such a fan of savory oats—they're not just for breakfast!" Another reviewer shares, "I love savory oats for my morning oats! No turning back."
Filipino Cucumber Salad (Ensaladang Pipino)
Esaladang pipino is a popular Filipino cucumber salad that adds bright flavor to whatever it is served with and traditionally accompanies grilled foods. A tangy pickling liquid infused with garlic and black pepper transforms cucumber, radish, red onion, and carrot into a bold-flavored pickle. And it’s straightforward to make, too—just place everything in a mason jar a few hours before serving. This colorful pickle will last up to a week if stored in an airtight jar in the fridge. Serve with veggie burgers, grilled veggies, or atop your favorite grain bowl.
Spring Veggie Mac and Cheese with Vegan White Cheddar Sauce
Red potato, nutritional yeast, and garlic combine to create a mouthwatering dairy-free “cheese” sauce in this homespun mac and cheese. Asparagus spears add buttery flavor, peas lend sweetness, and tangy quick-pickled radishes perfectly counterbalance the velvety mac and cheese flavor. The pickles are a cinch to make; you can let them pickle while you make the rest of the dish. Fresh tarragon adds a subtle licorice flavor that adds warmth to the dish. The recipe calls for cooked bow-tie pasta, but you can use whatever pasta (gluten-free or regular) you prefer.
Spring Greens Soup
This gorgeous green chilled soup is refreshing on a hot day and is packed with good-for-you ingredients. Sweet peas (fresh or frozen) play well against the more astringent mixed leafy greens, ensuring every mouthful has a full, round flavor. The gremolata topping is a classic Italian herb sauce with three ingredients: parsley, garlic, and lemon juice or zest. This tasty version also includes fresh chives and radishes for extra flavor and texture. Spoon over the top just before serving. "Amazing," writes commenter Kate.
Linguine with Root Vegetable Ribbons
Ready in 20 minutes, this earthy linguine features carrot and parsnip vegetable ribbons. Radishes are cooked with the pasta until sweet and tender, scallions offer subtle onion flavor, and chickpeas lend heft. The vegetable ribbons infuse the cooking water with extra flavor, and because they’re cut so finely, they cook quickly. All you need is a vegetable peeler!
Vegan Bean Gorditas
A gordita is a classic Mexican dish made with masa harina (the corn flour used to make corn tortillas) and is like a cross between a sturdy tortilla and a stuffed pita pocket. These vegan bean gorditas are served open-faced, topped with a saucy bean mix, tangy red onion, a sprinkle of cilantro, and a squeeze of lime juice. Serve with crunchy lettuce and spicy radishes for a complete meal you will want to make again and again. Note: This recipe uses our Instant Pot o’ Beans recipe, but feel free to substitute with whatever saucy bean mix you like.
Open-Face Vegan Banh Mi Sandwiches
In Vietnam, a Bahn mi sandwich contains layers of meat and mayonnaise, but in this vegan twist, quick-pickled veggies offer heft and flavor, while a smooth white bean sauce and a creamy cilantro dressing stand in for traditional mayonnaise. The quick-pickled mix calls for a colorful array of veggies such as daikon radish, carrot, red onion, yellow squash, zucchini, and fresh jalapeño chile if you desire. You’ll need a knife and fork to eat these drip-down-your-chin-delicious sandwiches!
Spiralized Daikon and Sweet Potato Noodles with Spicy Korean Tofu
Are you sick of the same old pasta? In this inventive dish, sweet potato and daikon radish are cut into noodles using a spiralizer to create squiggly, quick-cooking noodles. The noodles are then sautéed with broccoli, bell pepper, and carrots until crisp and tender. Chewy cubes of baked tofu add heft, while a spicy tamari sauce adds rich umami notes. Serve with a drizzle of Tahini-Lime sauce and fresh mango for sweet, juicy flavor.
Miso-Ginger Grilled Vegetable Farro Bowls
A savory miso-ginger sauce gives tantalizing flavor to smoky char-grilled veggies such as broccolini, red bell pepper, bok choy, and spiralized sweet potatoes. Zesty lime juice and spicy red pepper flakes add heat, while chewy farro provides an earthy base—feel free to use whatever grain you prefer. A garnish of sliced daikon or rainbow radish adds a refreshing, peppery finish. Yum! A reviewer writes, “I love this recipe. Easy, tasty, and healthy. Spiralized sweet potatoes are an interesting addition. The sauce is delicious. I stir-fried the vegetables.”
Black-Eyed Pea Stew
A tradition in the South is to eat black-eyed peas on New Year’s Day for good luck, but you can eat this sensational black-eyed pea soup from Chef Darshana Thacker Wendel anytime. Radish, beet, and potatoes lend a sweet, creamy element to the black-eyed peas, while ginger, turmeric, garlic, and Greek seasoning add a warm, earthy flavor. Serve with a hunk of whole grain bread for dipping. A commenter shares, “Excellent and will repeat!”
About the Author
About the Author
Lisa Esile, MS
Lisa Esile is an author, illustrator, blogger, vegetable gardener, and whole-food enthusiast with a special fondness for potatoes. She has a master’s degree in human nutrition and is passionate about showing people how to live happier, healthier lives. She is the author of Reach Your Big Calm and the co-author of Whose Mind Is It Anyway? Find her on Facebook.
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