10+ Recipes that Put the Rad in Radish
Whether you grew it in your garden or picked it up from one of our local farmers here at the Co-op, radishes can be a flavorful addition to everything from salad to salsa. And when they’re complimented with sweeter ingredients, their zingy, spicy flavor can make a whole dish pop.
Keep reading for some of our favorite radish recipes to enjoy when they’re at their peak this spring!
Photo Courtesy of Co+op
Lentil Salad with Radish
Calling for just 3 main ingredients, this lentil salad is zesty but versatile, making it a good side dish for everything from steak to chicken.
Ingredients
1 cup lentils
2-3 cups water
2 red radishes, trimmed and thinly-sliced
10 cherry tomatoes, halved
1 tablespoon fresh oregano, minced
1 tablespoon tamari
1 tablespoon Dijon mustard
Dash of maple syrup
1/4 teaspoon sea salt, or more to taste
Pinch of black pepper
Directions
Sort through the lentils for stones or debris; rinse thoroughly, and drain. Add lentils and water to a medium saucepan and bring to a boil. Partially cover and lower heat to a simmer. Cook for 30-35 minutes (or until lentils are soft when pinched between your fingers). Drain in a colander and rinse lentils briefly. Drain well.
In a small bowl, whisk together the tamari, mustard, syrup, salt and pepper. Set aside.
Combine the lentils, radishes, tomatoes and oregano in a medium sized bowl and mix well. Pour in the dressing, mix well and season to taste.
Photo Courtesy of Co+op
Roasted Radishes with Bacon
When tender, zingy radishes are paired with crispy, salty bacon and mixed greens, you get a simple, earthy salad that pairs surprisingly well with mac and cheese!
Ingredients
1 pound (about 3 cups) radishes
4 slices uncooked bacon
2 tablespoons minced garlic
2 tablespoons minced fresh sage
Pinch each of salt and black pepper
4 cups of mixed salad greens
Directions
Preheat the oven to 375°F. Oil a rimmed sheet pan.
Cut the radishes in half after removing leaves and dice the bacon. Mix all ingredients in a large bowl and lay out on the sheet pan. Bake for 30 to 35 minutes, stirring occasionally, until the bacon is well-cooked and the radishes are tender. Drain off some of the bacon grease before serving warm on a bed of fresh greens.
Moroccan Carrot Radish Salad
If you’re wary to give radishes a go because you’ve found them overpowering in the past, we encourage you to try this Moroccan carrot radish salad!
When the carrots and radishes are shredded together the flavors are more evenly distributed and the sweetness of the carrot and the sharpness of the radishes compliment one another perfectly. It’s all finished with pumpkin seeds for a satisfying crunch.
Ingredients
4 large carrots
4 large red radishes
Radish leaves, chopped, or spinach
3 tablespoons fresh lemon juice
1 tablespoon honey
1/2 teaspoon cumin
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 tablespoons extra virgin olive oil
1/4 cup toasted pumpkinseeds
1/4 cup toasted, unsalted peanuts (optional)
2 ounces crumbled feta cheese
Directions
Grate the carrots and radishes coarsely. Wash and sort the radish leaves, and chop or julienne. Put them in a bowl.
In a small bowl, whisk the lemon juice and cumin, cinnamon, and salt. Whisk in the olive oil gradually. Pour the dressing over the carrots and toss to mix.
Just before serving, add the pumpkin seeds, peanuts, and feta cheese and toss.
Photo Courtesy of Once Upon a Chef
Sliced Baguette with Butter, Radishes & Sea Salt
If you love fresh, in-season radishes, this simple but surprisingly elegant recipe is sure to satisfy.
All you’ll need is radishes, a Co-op baguette, your favorite butter, and a bit of flaky sea salt.
Another suggestion? Pop by our Cheese Department and grab a big cube of salted French butter. You’ll just have to trust us on this one. You won’t regret it.
Grilled Radish & Green Bean Salad
As flavorful as it is beautiful, this grilled radish and green bean salad is easy to make alongside whatever protein you’re tossing on the grill.
Veggies are drizzled with olive oil and seasoned with simply salt and pepper before being tossed on the grill for 10-12 minutes.
Once slightly cooled, the salad comes together with an herby homemade tarragon dressing.
Photo Courtesy of Love and Lemons
Sesame Soba Noodles
Have you ever seen a more gorgeous salad?
Bright green with just a hint of pink from the radishes, this sesame soba noodle salad is filling all on its own or can be paired with our Deli’s chicken yaki for a well-rounded dinner.
If you want to keep it veggie-friendly, pair it with crispy tofu or tempeh.
Photo Courtesy of A Couple Cooks
Radish Salsa
Zesty, limey, and super easy to toss together on taco night, this radish salsa calls for just a few simple ingredients.
Radishes, green onion, jalapeño, cilantro, and lime juice combine to create a topping for everything from tacos and nachos to salad and soup.
Find the full recipe at A Couple Cooks
More Radish Recipes
Romano Risotto with Radishes from Epicurious
Garlic Roasted Radishes from The Read Food Dietitians
Steak Salad With Harissa Potatoes and Crunchy Radishes from Bon Appetit
Radish Tzatziki from This Healthy Table
How To Store Radishes
When stored correctly, radishes can last for up to 2 weeks at optimal freshness! The greens only last 2 to 3 days in the fridge, but are edible and a great addition to salad or sauteed as a side dish! Bacon radish greens, anyone?
At Their Freshest: 1-2 weeks for radishes, 2-3 days for radish greens
Optimal Storage: Don’t wash your radishes until you’re ready to use them. Separate the greens from the root. Store the radishes in a breathable bag in your high-humidity drawer in your fridge. Store the greens as you would any leafy green, stored with a damp cloth in an airtight container.
How to Use It Up/Revive It: Toss your radish greens in a salad! Revive the crunchiness of limp radishes by tossing them in an ice bath and leaving it in the fridge for an hour!