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21 Radish Recipes That Pack a Spicy, Flavorful Punch

Updated on March 01, 2024

These fresh, juicy root veggies are the key ingredient in some seriously 'rad dishes'.

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Our Best Ideas for Radishes

We love everything about radishes—their bold colors, their jewel-evoking sizes and shapes, but most of all, their heat, from the little nose tickle of the classic magenta Cherry Belles you find in every grocery store, to the sweet-plus-tingle of the daikon (which looks like a bloated white carrot) in your CSA box, to the nuclear sinus-clearing of the black radish (which resembles a lump of coal with stems attached). We’ve come to expect availability of radishes year-round, so we can be forgiven to forget that springtime is a particularly good season for radish lovers, when small and delicate radishes of all varieties are at their peak. Cooked, their heat dissipates almost entirely and they become as sweet as turnips; thinly sliced or julienned into matchsticks, they add crunch and a hint of pungency that never overpowers. But sometimes you’ve just got to wedge them up and eat them out of hand (or in a salad like this one) and let them bite you back in all their glory.

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Radish and Smoked Salmon Tart

Perfect for entertaining, this recipe takes a few flavorful ingredients and, with little effort on your part, transforms them into something elegant and delicious.

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Photo: Renee Comet ©

Buttery Radishes with Honey and Chives

Radishes are often overlooked, but we give them the star treatment in this recipe. A bit spicy raw, radishes that are cooked take on a much mellower flavor. A touch of butter and a drizzle of honey make these downright decadent. Serve them alongside pan-roasted chicken for a quick and healthy meal.

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Photo: Matt Armendariz

Musaengchae

Though lesser known than its cousin, kimchi, musaengchae is no less an essential part of banchan, the small plates that accompany Korean meals. Here, the fermentation process wilts the texture of fresh radishes just a bit, and the gochugaru (Korean red chile flakes) pumps up the heat. The result is juicy, crunchy and spicy, and hard to stop eating.

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