Quick-growing and brightly colored, radishes are the daffodils of the vegetable world, popping up early to signify spring’s arrival. These versatile veggies are easy to overlook, but their sharp, almost spicy flavor and vibrant color mean a little goes a long way when added to salads, grain bowls, or as a garnish for soups, veggie toasts, and other dishes. When cooked, radishes have a mild, almost sweet flavor and are excellent in soups, stews, and pastas. If you’re lucky enough to find radishes with their green tops intact, use them like other leafy greens; young, tender radish greens can be added to salads, while mature radish greens are best cooked.
To learn more about these underrated gems, check out our guide on How to Use Radishes from Root to Leaf.
“These are so good I could eat them for every meal,” writes one reviewer. A medley of colorful veggies cut into matchsticks adds crunch to every bite of these wholesome wraps while mashed chickpeas seasoned with miso paste form a creamy base. Radishes, carrots, snap pea pods, and zucchini work well here. Throw in some scallions and fresh dill, and you’ve got a gourmet-tasting wrap made with everyday ingredients. These are great for a portable breakfast or lunch. You can make them the day before and store them in the fridge, wrapped tightly in wax paper.
Gorgeous pink watermelon radishes are right at home in this purple-hued salad, packed with nutrient-dense produce. Kale, red cabbage, purple cauliflower, and purple carrot add crunchy violet goodness, while fresh raw beets add sweetness. A little lemon juice is all you need to dress this crunchy-fresh salad. Feel free to make this recipe your own and mix and match the veggies you like. For instance, regular white cauliflower and orange carrots will also work fine. You really can’t go wrong with this one!
These colorful toast toppers feature a lemon- and garlic-infused pea and edamame mash that bursts with spring goodness. Tangy, quick-pickled cauliflower pairs well with the sweetness of fresh peas, while thinly sliced cucumbers add juicy crispness, and radishes lend a pop of heat. These seasonal toasts are a great low-fat alternative to avocado toast, so be sure to bookmark this recipe for when you have fresh spring peas (though frozen peas will also work).
While most consider oatmeal a mildly sweet breakfast topped with berries and nuts, rolled oats cook quickly and are an excellent option for a savory weeknight meal. In this spring-themed recipe, earthy asparagus and sweet peas add texture and body to every forkful. A garnish of thinly sliced raw radishes lends a touch of heat to the dish, while a squeeze of lemon juice ties it together. A fan writes, “Yum! I’m such a fan of savory oats—they’re not just for breakfast!” Another reviewer shares, “I love savory oats for my morning oats! No turning back.”
Esaladang pipino is a popular Filipino cucumber salad that adds bright flavor to whatever it is served with and traditionally accompanies grilled foods. A tangy pickling liquid infused with garlic and black pepper transforms cucumber, radish, red onion, and carrot into a bold-flavored pickle. And it’s straightforward to make, too—just place everything in a mason jar a few hours before serving. This colorful pickle will last up to a week if stored in an airtight jar in the fridge. Serve with veggie burgers, grilled veggies, or atop your favorite grain bowl.
This gorgeous green chilled soup is refreshing on a hot day and is packed with good-for-you ingredients. Sweet peas (fresh or frozen) play well against the more astringent mixed leafy greens, ensuring every mouthful has a full, round flavor. The gremolata topping is a classic Italian herb sauce with three ingredients: parsley, garlic, and lemon juice or zest. This tasty version also includes fresh chives and radishes for extra flavor and texture. Spoon over the top just before serving. “Amazing,” writes commenter Kate.
Ready in 20 minutes, this earthy linguine features carrot and parsnip vegetable ribbons. Radishes are cooked with the pasta until sweet and tender, scallions offer subtle onion flavor, and chickpeas lend heft. The vegetable ribbons infuse the cooking water with extra flavor, and because they’re cut so finely, they cook quickly. All you need is a vegetable peeler!
In Vietnam, a Bahn mi sandwich contains layers of meat and mayonnaise, but in this vegan twist, quick-pickled veggies offer heft and flavor, while a smooth white bean sauce and a creamy cilantro dressing stand in for traditional mayonnaise. The quick-pickled mix calls for a colorful array of veggies such as daikon radish, carrot, red onion, yellow squash, zucchini, and fresh jalapeño chile if you desire. You’ll need a knife and fork to eat these drip-down-your-chin-delicious sandwiches!
Are you sick of the same old pasta? In this inventive dish, sweet potato and daikon radish are cut into noodles using a spiralizer to create squiggly, quick-cooking noodles. The noodles are then sautéed with broccoli, bell pepper, and carrots until crisp and tender. Chewy cubes of baked tofu add heft, while a spicy tamari sauce adds rich umami notes. Serve with a drizzle of Tahini-Lime sauce and fresh mango for sweet, juicy flavor.
A tradition in the South is to eat black-eyed peas on New Year’s Day for good luck, but you can eat this sensational black-eyed pea soup from Chef Darshana Thacker Wendel anytime. Radish, beet, and potatoes lend a sweet, creamy element to the black-eyed peas, while ginger, turmeric, garlic, and Greek seasoning add a warm, earthy flavor. Serve with a hunk of whole grain bread for dipping. A commenter shares, “Excellent and will repeat!”
