Our Favorite Radish Recipes

Fish Tacos with Cilantro Salsa & Radish Salad
(Farm News 6/10/14)

  • 1 bunch fresh cilantro, bottom stems removed
  • 4 tablespoons fresh lime juice (from 2 limes)
  • 3 tablespoons olive oil
  • Coarse salt and ground pepper
  • 6-8 radishes trimmed, halved, and thinly sliced
  • 1 green garlic stalk, thinly sliced
  • ½ teaspoon red pepper flakes, or to taste
  • 4 tilapia fillets (or similar fish)
  • 1/2 teaspoon ground coriander
  • 12 corn tortillas

Heat broiler, with rack set 4 inches from heat. In a blender, combine cilantro, 2 tablespoons lime juice, 2 tablespoons oil, and 2 tablespoons water; season with salt and pepper. Blend until pureed. Set salsa aside.

In a small bowl, mix together remaining 2 tablespoons lime juice, remaining tablespoon oil, radishes, green garlic, and red pepper flakes; season with salt and pepper. Set radish salad aside.

Place fish on a rimmed baking sheet; season with coriander, salt, and pepper. Broil until opaque throughout, 4 to 5 minutes; break up into chunks. Meanwhile, using tongs, hold tortillas over a gas flame until lightly toasted, about 30 seconds per side (or wrap stacked tortillas in damp paper towels, and microwave on high until warm and soft, about 1 minute). To assemble, fill tortillas with fish and radish salad; top with salsa and fold.

Feta-Radish Spread
(Farm News 6/10/14)

  • 1 cup chopped radishes
  • 1 green garlic stalk, thinly sliced
  • 1 cup very thinly sliced spinach
  • 8 ounces cream cheese, softened
  • 4 ounces feta cheese, crumbled
  • 1 tablespoon lemon juice

Stir together all ingredients. Season with salt and pepper to taste. Serve with crackers, pita chips or baguette slices.

Barley Salad with Radishes, Asparagus & Green Onions
(Farm News 5/20/13)

  • 1  cup pearled barley
  • 1  lb asparagus, cut into 1-inch pieces and cooked until just tender, blanched in cold water
  • 2  celery stalks, diced
  • 6-8  radishes, thinly sliced
  • 1/4 cup chopped green onions, white and green parts
  • for the dressing:
  • 1 part extra-virgin olive oil
  • 1 part lemon juice
  • 1/2 part white wine vinegar or white balsamic vinegar
  • salt and pepper to taste

Cook barley according to package directions. Make sure not to overcook. Drain and rinse with cold water to stop cooking.  Put the barley in a big bowl and add the asparagus, celery, radishes, and green onion. In a jar with a lid, mix ingredients for the dressing. Pour over salad and mix gently before serving.

Quick Pickled Radishes and Turnips
(Farm News 6/3/13)

  • 2/3 cup red-wine vinegar
  • 1/2 cup sugar
  • Coarse salt
  • 8 medium-size red radishes, ends trimmed, thinly sliced
  • 8 medium-sized baby turnips, ends trimmed, thinly sliced

In a medium bowl, stir together vinegar, sugar, and 2 teaspoons coarse salt. Add radishes and turnips, and stir to combine. Let stand 30 minutes before serving. These are best used within a week.