Here is a selection of radish recipes that you can use all your garden radishes for.
Compiled by Christine Schlueter
Radishes with Pasta and Radish Greens
24 radishes, sliced about 2 cups, with green tops
2 tablespoons olive oil
1 medium onion, chopped
12-ounce package short pasta such as penne or shells cooked
1/4 cup cooking water from pasta
1/2 cup freshly grated Parmesan or Romano cheese
salt and pepper
Separate the greens from the radishes. Wash greens in several changes of cool water. Drain or spin dry in a salad spinner. Wash and trim radishes. Thinly slice radishes.
Heat oil in a large skillet or wok. Add onions and cook just until they begin to soften. Add radish slices and greens. Cover and cook for five to seven minutes or until greens wilt and radishes look almost translucent. Remove from heat. Season with salt and pepper. Taste, adjust seasoning as needed.
Big Radish with Bell Peppers
1 big radish
1 green, red and yellow bell pepper
1 big carrot
6 green onions
5 tablespoons lemon juice
3 tablespoons olive oil (or use grapeseed or avocado oil)
salt and pepper.
Cut all vegetables to “Julienne ” cut in match- like strips. (If you have food processor or any other kind of shredder you can use those, but the bell peppers, which you have to cut Julienne by hand).
In a shaker put all the dressing ingredients (lemon juice and oil) Shake well, Taste and pour over salad 1 hour before serving.
This salad is very colorful and light.
Braised Daikon Radish
1 large Daikon radish, peeled
1 tablespoon Miso (in ethnic food aisle)
1 small chili sliced
1 tablespoon sugar
Peel and slice the radish. Simmer in water until soft. Stir in sliced chili, miso and sugar and cook for another five minutes. Serve in bowls with cilantro leaves and some shredded nori cabbabe.
Corn Radish and Parsley Salad
2 scallions cut into small pieces
1 tablespoon of hot sweet mustard
1 1/2 teaspoon fresh thyme or 1/4 teaspoon dried thyme
2 tablespoons champagne vinegar
6 tablespoons of grapeseed or other light oil
2 cups fresh corn kernels
4 cups minced fresh flat leaf parsley
salt and pepper to taste
Combine dressing ingredients (first five ingredients) in a food processor or blender and process until smooth.
Cook corn in salted boiling water for three minutes and let cool, drain.
In a large bowl combine corn, radish and parsley.
Toss with dressing.
Add salt and pepper. Very colorful and light.
Couscous and Radish salad
1 1/4 cup water
1 cup couscous
2 cups radishes quartered
1/2 cup parsley
1/3 cup mint
1/2 teaspoon lemon rind, grated
1/ 4 teaspoon salt
1/8 teaspoon pepper
1/3 cup lemon juice
2 tablespoons water
1 tablespoon olive oil
1 clove garlic, crushed
2 scallions thinly sliced.
Bring 1 1/4 cups water to a boil in a large saucepan; stir in couscous.
Remove from heat, and let stand, covered, 15 minutes; fluff with a fork.
Position the knife blade in the food processor bowl. Add radishes and process lightly until finely chopped; spoon into a large bowl. Add parsley and mint to processor bowl, and process until minced. Add to radishes in bowl, and stir in couscous.
Combine lemon rind and next 6 ingredients; stir with a wire whisk. Add to couscous mixture, tossing to coat. Top with scallions.
Crab, Orange and Radish Salad
3 large oranges, peeled, removing all white part and slice into wedges. Let sit in a sieve to drain. Save the juice
10 -12 radishes
salt and pepper
12 ounces crab meat (you could substitute canned)
1 tablespoon lemon juice
1/4 cup olive oil
2 tablespoons Dijon mustard
1/2 teaspoon sugar
parsley or watercress
Cut the stems off the radishes and slice them thin. Arrange radishes and oranges in overlapping slices and rings on a large glass platter.
Sprinkle lightly with salt and pepper. Pick over crab to remove any bits of shell. Put the crab in a bowl, In a shaker or food processor, place the reserved orange juice (around 3 tablespoons), lemon juice, oil and mustard and process. Moisten crab with dressing, season with salt and pepper and chopped parsley. Just before serving, make a small pile of crab on top of the oranges and radishes. Garnish with more parsley or watercress.
Dilled Radish and Asparagus Pasta Salad
4 cups fusilli or other kind of pasta, cooked
1 small bunch of asparagus, trimmed into 1-1/2 inch pieces, about 8 ounces
1 cup cheddar cheese cut into cubes
1-1/2 cups radishes, sliced or halved
1/4 cup chopped fresh dil
fat free ranch dressing
Cook pasta according to package directions; add asparagus to pasta water for the last 3 minutes of cooking time. Drain fusilli and asparagus; cool under cold running water. Transfer to large bowl; stir in cheese, radishes and dill. Add dressing, stirring to coat thoroughly. Keep refrigerated until ready to serve.
1 pound radishes, trimmed
1 tablespoons unsalted butter
1 teaspoon sugar
1/2 teaspoon salt
2 tablespoons minced fresh parsley leaves
In a heavy saucepan wide enough to hold the radishes in one layer cook the
radishes in the butter with the sugar and the salt over moderately low heat, stirring, for 1 minute. Add 1/2 cup water, simmer the radishes, covered, for 10 to 15 minutes, or until they are tender, and boil them, uncovered, shaking the pan occasionally, until the liquid has been reduced
to a glaze. Cook the radishes over moderate heat, swirling them, until they are coated with the glaze and sprinkle them with the parsley.
Minted Radish Tea Sandwiches with Lemon Mayonnaise
1 cup mayonnaise
2 tablespoons sour cream
1 tablespoon freshly grated lemon zest
2 teaspoons coarse grained mustard
2 teaspoons fresh lemon juice or to taste
24 thin slices of bread
1 cup mint leaves or less if desired
16 radishes, trimmed and slice as thin as possible
In a small bowl stir together mayonnaise, sour cream, zest, mustard, lemon juice, and salt and pepper to taste.
Spread bread generously with lemon mayonnaise. Top half of slices with a layer of mint and top mint with overlapping rows of radish. Top radish with remaining bread and press together gently. Trim crusts and cut sandwiches in half diagonally. Sandwiches may be made 2 hours ahead, wrapped in plastic wrap, and chilled.
Makes 24 tea sandwiches.
1 cup grated red radishes
1 tablespoon Ume plum vinegar or lighter tasting type
2 cups cooked basmati rice
4 whole red radishes
Serve this rice made pink with radishes as a refreshing summer dish to accompany grilled foods, especially fish. You will need 12 or more red radishes. Ume Plum Vinegar can be found in Japanese markets and many natural food markets.
Combine the grated radishes and vinegar and set aside for up to 30 minutes.
Drain the liquid from the grated radishes. With a wooden rice paddle or spoon, gently mix the grated radishes into the rice. Plate the rice and garnish with whole radishes, plain or carved. Serve immediately.
1 pound radishes halved crosswise, about 18
4 ounces cream cheese, softened
1/2 cup Kalamata or other brine-cured black pitted and minced olives
1 tablespoon drained bottled capers, chopped fine
2 tablespoon minced fresh parsley leaves plus small sprigs for garnish
Trim the narrow end of each radish half so that the half will stand upright and with a small melon-ball cutter hollow out a 3/4-inch cavity in
each half, dropping the halves as they are hollowed into a bowl of ice and cold water. In a bowl cream the cream cheese, stir in the olives, the capers, the minced parsley, and salt and pepper to taste, and transfer the
mixture to a pastry bag fitted with a 1/2-inch plain tip. Transfer the radishes, hollowed sides down, to paper towels, let them drain for 5 minutes, and pipe the cream cheese mixture into them. Garnish each stuffed radish with a parsley sprig. The radishes may be stuffed 1 1/2 hours in advance and kept covered and chilled.
Makes about 36 hors d’oeuvres.
Cucumber Radish Salsa
2 cucumbers peeled, seeded and chopped
3/4 cup of grated radishes
1 small onion or shallot minced
1 tablespoons chopped fresh cilantro
1/4 cup lime juice
1/2 teaspoon salt
1/4 teaspoon ground red pepper
Stir together first 7 ingredients. Cover and chill, if desired. Garnish, if desired.
This recipe yields about 3 cups.
Glazed Radishes, Carrots and Peas
1/2 cup butter
1/4 cup water
1 tablespoon lemon juice
18 ounces radishes
2 cups carrots, small whole, sliced and blanched or partially cooked (good with leftovers)
20 ounces peas, frozen
1 1/2 teaspoons salt
3/4 teaspoons sugar
1/2 teaspoon pepper
1. In 6-quart saucepot over medium heat, heat butter, water, lemon juice, and radishes to boiling. Reduce heat to low; cover and simmer 30 minutes, stirring often, or until radishes are tender.
2. Add the partially cooked carrots and remaining ingredients; cook 10 minutes, stirring occasionally, or until carrots and peas are heated through.
Pickled Carrots and Radish
1 cup carrots grated
1 cup Dakion radish (white) you could sub the red ones if you like. Grate them.
1 tablespoon salt
2 tablespoons sugar
¼ cup white or rice vinegar
Toss carrot, radish, salt in a medium bowl, let stand for 10 minutes. Squeeze the mixture to remove excess water into another container. Place the carrots and radish back into the bowl. Add sugar, vinegar and put into refrigerator for 2 hours. This is best chilled
1 bunch of small radishes ( about ¾ pound including greens)
1 teaspoon salt
½ cup distilled white vinegar
2 teaspoons grape molasses (concentrated grape juice)
or 1 teaspoon grape jelly plus 1 teaspoon molasses, NOT blackstrap
Trim radishes, leaving ½-inch of stems attached and discard the greens.
Wash radishes well, then halve or slice if desired. Put radishes in a colander and toss with salt. Let stand 1 minute, then rinse off salt. Stir together vinegar and grape molasses in a small bowl, then add radishes and marinate, covered and chilled, stirring occasionally, at least 30 minutes. Drain before serving. They can be marinated for 1 day and should turn orange. Eat as soon as possible.