While it might not be the first root vegetable that you think of when spring comes, and we’re all about all the more classic options (seriously, we LOVE potatoes), we’d love to shine some light on an oft overlooked option—the humble radish. Spicy when raw, mild when roasted, radishes add color and crunch to every recipe they’re in. TikTok is even questioning if radishes are the new cauliflower? We’re not sure we’d take it that far, but they are pretty impressive—check out our 25 radish recipes for ideas on what to do with these unappreciated beauties.
What do we mean when we say radish? The number of different varieties is nearly endless, but the most common are red radishes (red/pink skin, white on the inside—also known as table radishes), watermelon radish (light green on the outside, brilliantly hot pink or purple on the inside), daikon radish (long, usually white Asian radishes), French breakfast radishes (similar to red radish, but extra long and spicy), and Easter radishes (technically multiple types sold in a colorful red, pink, purple, and white bunch). They can largely be used interchangeably, though there are definitely applications that do better with one or another.
You’ll often see radishes on top of Mexican food like tacos or alongside a veggie dip as crudité, and if you’re new to them, we definitely recommend slicing up some red ones and trying them as a garnish. They can add a lovely bite and crunch to almost anything, and will take your presentation to the next level. Check out our brown butter radish crostini or our bacon pea salad to see what we mean—we could have added a number of other vegetables instead, but we love the pop of pink and earthy spice radishes bring to the plate. Want to branch out further? You’ve gotta try daikon radishes. You may have already encountered them without even knowing—they’re a staple in recipes like Korean kimchi and Vietnamese bánh mì, and are great pickled. Check out our pickled daikon (we add turmeric to ours to make it a delightful yellow) or our beet-pickled pickles (beets turn them a gorgeous bright pink). If the mild spice of all these is a turn off, don’t worry—try cooking them instead! When sautéed or roasted, they become incredibly sweet and tender, without losing their color or crunch. Check out our or our one-pan crispy chicken primavera or our grilled swordfish with hazelnut miso sauce recipes to see how they can elevate a dish.
Oh, and in case you’re wondering, horseradish (a staple in Bloody Marys and shrimp cocktail sauce) is not a radish. The more you know!
Want more spring produce inspiration? Check out our favorite rhubarb recipes, asparagus recipes, and strawberry desserts too.
Kimchi
Kimchi is a broad name for a type of Korean banchan—or, side dish—that is served alongside most meals in Korea. This version features napa cabbage and daikon radish, two ingredients commonly found in kimchi in US and International supermarkets. Serve kimchi alongside bibimbap, stir it into fried rice, or fold it into creamy pasta.
Get the Kimchi recipe.
Fennel Salad With Apples & Radishes
When you're looking for a side dish that tastes extremely fresh even in the depth of winter, look no further than fennel salad. It’s crunchy, slightly sweet, and perfectly light and refreshing.
One-Pan Crispy Chicken Primavera
Just when you thought pasta primavera was the king of spring comfort food, we’re dropping this one-pan chicken primavera. Crispy-skinned chicken thighs are roasted alongside spring veggies and topped with a confetti of goat cheese and herbs for a dinner that captures the promise of warmer days while bringing the cozy vibes we crave.
Shrimp Tacos
Shrimp tacos are easy, fast, and the perfect canvas for showcasing all the best parts of the handheld favorite. Pan-seared shrimp get seasoned with homemade taco seasoning and drizzled with lime juice, then piled into a charred corn tortilla with crisp cabbage slaw and topped with jalapeno-garlic crema and thinly sliced radishes.
Get the Shrimp Tacos recipe.
Sinigang
Sinigang is classic one-pot Filipino stew, perfect for weeknight meals. Sinigang has a trademark sour-yet-savory taste, which comes from tamarind, a tree fruit that has a texture similar to dates. Keep a slab of tamarind paste or jar of tamarind concentrate in your fridge for impromptu batches of sinigang or for a delicious tamarind dipping sauce.
Get the Sinigang recipe.
Spring Cobb Salad
Everyone’s favorite cobb salad just got a spring-y makeover! This lightened-up version has lots of crunchy in-season veggies and a creamy lemon-dill dressing spiked with raw garlic. A smattering of croutons add texture, and a healthy serving of eggs and avocado make this salad hearty enough to be dinner.
Get the Spring Cobb Salad recipe.
Bánh Mì
It's undeniable. A Vietnamese bánh mì is the PERFECT sandwich. Rich, savory meat combined with bright and crunchy homemade pickled daikon and carrots stuffed into a fluffy baguette; what's not to love?! We're extra into this version because it requires minimal ingredients but still packs a powerful punch of flavor.
Get the Bánh Mì recipe.
Brown Butter Radish Crostini
As is customary in France, we went the butter and salt route for these crostini, but took it a step further. Cue sweet, caramelized brown butter, whipped into an unctuous cloud: the perfect foil for paper-thin radish rounds. Finish them with some flaky sea salt, a sprinkling of thyme, and a hit of fresh lemon juice.
Get the Brown Butter Radish Crostini recipe.
Fauxtato Chips
Craving chips, but avoiding potatoes? We get it. Try these crispy, salty, light-as-air radish version that are a million times better than the carb-y alternative. Try them dipped in homemade ranch dressing or garlic hummus—we bet you won't even miss the potato!
Get the Fauxtato Chips recipe.
Bacon Pea Salad
Mayo-heavy salads are great in their own right, but we decided to lighten things up a bit for this extra springy version. This one is fresh and crunchy—thanks to radishes and red cabbage—and has a bacon vinaigrette you might just be tempted to pour over everything.
Get the Bacon Pea Salad recipe.
Kimchi Tofu Stew
This vegetarian soup is both spicy and savory, thanks to a hefty dollop of gochujang (a fermented chili paste) and a mixture of fresh ginger, garlic, scallions, and sliced red radishes.
Get the Kimchi Tofu Stew recipe.
Pickled Daikon
Known as danmuji in Korean cuisine, pickled radish is a sweet, salty, crispy affair. It can be served as a part of small side dishes known as banchan, or used in staple recipes like kimbap. Traditional danmuji is dyed yellow by gardenia fruit, but in a pinch, dried or fresh turmeric can give your radish pickles a bright golden pop too.
Get the Pickled Daikon recipe.
Bánh Mì Kebabs
A classic bánh mì is one of the world's great sandwiches. An ideal way to get that classic taste? With these kebabs! Par-cooked carrots and slightly sweet daikon radish grill up nicely with thick pieces of pork chop. And they're perfectly matched with a straightforward combo of fish sauce, soy sauce, and honey.
Get the Bánh Mì Kebabs recipe.
Beet-Pickled Pickles
Crunchy, slightly sweet, and seeded with fennel, caraway, and coriander, these radish, carrot, and onion pickles are gorgeously pink and deliciously simple. Truly, they're the perfect topping to add a little pop of color and flavor to any meal.
Get the Beet-Pickled Pickles recipe.
Tofu Bánh Mì
Though a traditional bánh mì features Vietnamese-style pork cold cuts, you can get creative with your sandwich fillings. As long as you've got the classic pickled daikon and carrots, cilantro, mayo, and a fluffy baguette, you can go with whatever protein you like, like tofu!
Get the Tofu Bánh Mì recipe.
Garden Greens & Pumpernickel Panzanella
Toasted bread, watermelon radishes, and a zesty mustard dressing bring this summer panzanella to another level.
Get the Garden Greens and Pumpernickel Panzanella recipe from Good Housekeeping.
Sliced Radish & Radish Leaf Toasts With Lemon Butter
Radish leaves add a bright hue and lend a spicy punch to these bite-sized crostini that make the best addition to any spring party.
Get the Sliced Radish & Radish Leaf Toasts With Lemon Butter recipe from Country Living.
Radish & Celery Salad With Lemon-Tarragon Dressing
Fresh radishes and a simple tart-sweet dressing make this spring salad sing. You can make the dressing and salad up to 1 day ahead, but don’t toss together until just before serving.
Get the Radish & Celery Salad With Lemon-Tarragon Dressing from Country Living.
Spring Salad With Radishes
This simple spring salad recipe is bursting with fresh seasonal flavor. Feel free to add even more veggies—asparagus or carrots would be lovely too.
Get the Spring Salad With Radishes recipe from The Pioneer Woman.
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