recipes

47 Radish Recipes That Put the Rad Back in Radish

These radish recipes celebrate the most underrated root of them all.
Image may contain Plant Food Vegetable and Radish
Photo by Alex Lau, Food Styling by Susie Theodorou, Prop Styling by Aneta Florczyk 

Radish recipes deserve a place in your heart—and not just because they have rad in their name. Before you roll your eyes at this underrated root, let us present our case. (1) You can eat the entire vegetable, making them one of the lowest waste out there. (Those radish tops? Use this guide to pesto ’em!) (2) The varieties are simply abundant. From vibrant watermelon to spicy black Spanish, there’s something for everyone. (3) Name a more versatile veg. They have a reputation for going raw or pickled, but cooked radishes are sweet and mellow and deserving of your attention too. (4) Anything that demands to be dipped in butter or oil and sprinkled with salt is going straight into our good books. And if you’re still looking for reasons to love them, try one of our favorite radish recipes below.

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  • Photographs by Laura Murray, food styling by Rose Daniels and Yia Vang
    3/47

    Potluck Chopped Salad

    This style of chopped salad is a staple of Hmong potlucks. This recipe, from chef Yia Vang, is packed with crunchy radishes and tossed with a creamy-umami dressing.

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  • Photo by Alex Lau, Food Styling by Susie Theodorou, Prop Styling by Aneta Florczyk 
    4/47

    Radishes With Crème Fraîche and Furikake

    This DIY furikake is just five ingredients and you can use it on nearly everything.

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  • Photo by Laura Murray, FOOD STYLING BY CHRISTINA CHAEY
    5/47

    Farmers Market Farro Bowls

    A little bit of prep work has a big payoff—a tasty, versatile lunch just waiting for its gochujang-lime dressing.

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  • Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Elizabeth Jaime
    6/47

    Giardiniera Antipasto Platter

    This is how you kick off a heavy winter meal: mortadella, endive, cauliflower, carrots, radishes, olives, and more.

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  • Photo by Emma Fishman, Food Styling by Pearl Jones
    7/47

    Dashi Oats With Crunchy Veg

    Instant dashi powder gives so much savory umami flavor to the oats that this porridge can easily be served for dinner. Bright and crisp vinegar-dressed cucumbers and radishes add colorful contrast, but feel free to sub any other crunchy vegetables you have on hand.

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  • Photo by Chelsie Craig, food styling by Kat Boytsova
    8/47

    Steak Salad With Harissa Potatoes and Crunchy Radishes

    The thing that makes this satisfying, spicy-tangy salad so great? It’s equally as delicious served warm for dinner as it is eaten cold for lunch the next day.

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  • Photo by Chelsie Craig, food styling by Jennifer Ophir
    11/47

    Chicken Schnitzel With Crunchy Salad

    Consider this your intro to frying at home. (It's worth it, we promise!)

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  • Photo by Alex Lau, Food Styling by Molly Baz, Prop Styling by Emily Eisen
    12/47

    Brothy Noodle Bowl with Mushrooms and Chiles

    Alison Carroll, who developed this recipe, relies almost entirely on dry pantry staples to build depth of flavor in this superfood broth. Feel free to swap out the vermicelli for your favorite cooked grain or a different noodle—the recipe is designed to be customizable.

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  • Photo by Heidi's Bridge
    13/47

    Slow-Roasted Onion Dip

    Like the one you make with the packet of soup mix, but with no weird chemicals and 1,000 percent tastier.

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  • Photo by Alex Lau, Food Styling by Rebecca Jurkevich, Prop Styling by Kalen Kaminsky
    14/47

    Ice Water Salad

    For shaved veg salads with the coldest crunch, submerge the cut roots—fennel, radishes, turnips, and beets—in a big bowl of icy water.

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  • Photo by Chelsie Craig, Food Styling by Kate Buckens
    17/47

    Chile Chicken Nachos

    Guarantee there’s always a hot, melty batch ready for your guests with this nacho construction strategy.

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  • Photo by Laura Murray, styling by Judy Mancini
    18/47

    Potatoes with Fennel and Radish Salad

    Potatoes can take a lot of salt. Even though they’re cooked in seasoned liquid, they might need a little more when you toss the dish together.

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  • Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Amy Wilson
    19/47

    Spicy Steak Salad Wraps

    These adobo-marinated steak and radish wraps have a delightful garnish: Corn nuts. Their primary role here is to add salt, crunch, and sweet toasty flavors to each bite. Corn chips, Fritos, or even kettle-style potato chips would be excellent understudies.

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  • Photo by Alex Lau, Food Styling by Rebecca Jurkevich, Prop Styling by Emily Eisen
    20/47

    Crispy Tofu in Shiitake Broth

    You're going to want to make a double or triple batch of the umami-rich dashi to freeze for later.

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Ali is a writer and editor at Bon Appétit whose culture and lifestyle work includes reporting on the health claims behind fake meats, interviews with opinionated chefs about the evolution of restaurants, personal essays on the intersection of work and identity, and subtle attempts to propagate her favorite Australian foods.... Read more
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