• 4 cups cooked long grain rice
  • 8 radishes, sliced
  • 4 hard-cooked eggs, chopped
  • 1 medium cucumber, seeded & chopped
  • 2 cups thinly sliced celery
  • 1 cup chopped onion
  • 1 1/2 cups mayonnaise
  • 3 Tbs prepared mustard
  • 3/4 tsp salt

In a large bowl, combine rice, radishes, eggs, cucumber, celery & onion. Combine mayonnaise, mustard and salt; mix well. Pour over rice mixture & toss. Cover & refrigerate at least 1 hour.

Yield: 12-14 servings.

  • 4 cups torn iceberg lettuce
  • 4 cups torn leaf lettuce
  • 4 cups torn fresh spinach
  • 6 radishes, sliced
  • 1 medium cucumber, sliced
  • 2 carrots, sliced
  • 2 celery ribs, sliced
  • 6 broccoli florets, sliced
  • 3 cauliflowerets, sliced
  • 4 green onions, sliced
  • 5 fresh mushrooms, sliced

In a large bowl, toss the greens & vegetables. Cover & chill. Use your favorite dressing.

A wonderfully versatile salad that can be served with almost any main course. The vinaigrette is zesty and fresh, yet it’s mild enough to work well with a variety of flavors.

  • 4 medium carrots
  • 6 large radishes
  • 1/4 teaspoon freshly grated lime zest
  • 1 tablespoon fresh lime juice
  • 1 1/2 tablespoons olive oil

Shred carrots with a mandoline or other manual slicer or in a food processor fitted with shredding disk. Julienne radishes. Whisk together zest, juice, oil, and salt and pepper to taste and toss with vegetables.

Serves 4

  • 2 tsp. cornstarch
  • 2 T vegetable oil
  • 1 cup slices green bell pepper
  • 1 pound large shrimp, peeled and deveined
  • 1 T curry powder
  • 1/2 cup cream of coconut
  • 1/4 cup fresh lime juice
  • 3/4 tsp. salt
  • Pinch of cayenne pepper
  • 1 1/2 cups quartered radishes

Steamed rice (optional)
Serves 4

Combine cornstarch and 1/2 cup water in a small bowl. Set aside.

Heat oil until hot in a large skillet. Add green pepper, reduce heat and cook, stirring frequently, until nearly crisp-tender, about 2 minutes. Add shrimp and cook, stirring frequently, until shrimp just turn pink, about 2 minutes. Add curry powder and cook and stir until fragrant, about 30 seconds. Stir in cream of coconut, lime juice, salt, cayenne, and reserved cornstarch mixture. Bring to a boil, stirring constantly. Add radishes and cook, stirring occasionally, until sauce is clear, about 1 minute. Serve over steamed rice if desired.

Serve these as you would pickles or relishes or as a quick and healthy snack. You can even toss them into a salad.

Yield 1 cup

  • 1 1/2 cups radishes, cut in half
  • 1 T rice vinegar
  • 3/4 tsp. salt
  • 1/4 tsp. black pepper

In a small bowl, toss radishes with salt. Cover and refrigerate until 1 to 2 tablespoons of water is released, about 30 minutes. Transfer radishes to a strainer, rinse and drain, removing as much salt as possible. Pat dry with a paper towel and return to bowl. Stir in vinegar, black pepper and, if desired, sesame oil. Cover and refrigerate up to 24 hours.

  • 4 boned and skinned chicken breasts (about 1 pound)
  • 1 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 Tbs vegetable oil
  • 2 cans (13 3/4 ounces each) ready-to-serve chicken broth
  • 5 cups (8 ounces) medium-width egg noodles (uncooked)
  • 1 package (10 ounces) peas in butter sauce, partially thawed
  • 1 1/2 cups sliced radishes

Season chicken with salt and black pepper. In a large non-stick skillet over medium-high heat, heat oil until hot. Add chicken; cook until brown on both sides, about 6 minutes, turning once. Remove chicken to a plate, keep warm. To skillet, add chicken broth, increase heat to high; bring broth to a boil. Add egg noodles, return to a boil; cook until noodles are nearly firm-tender, about 5 minutes. Stir in peas, radishes, and reserved chicken; cook until noodles are firm-tender and most of the liquid has been absorbed, about 3 minutes.

Yield: 4 portions.

  • 8 pickling cucumbers, peeled, thinly sliced (about 6 cups)
  • 1 1/4 cups finely diced red onion
  • 1 cup white vinegar
  • 2 Tbs sugar
  • Scant 1 teaspoon salt
  • Few drops hot pepper sauce
  • 1 cup thinly sliced radishes
  • 3 Tbs Minced cilantro leaves

* Mix cucumbers, onion, vinegar, sugar, salt and hot pepper sauce in large mixing bowl. Chill at least 3 hours or as long as overnight.

* Mix well and drain off excess liquid. Add radishes and cilantro. Mix again and adjust seasoning.

* Serve chilled. Makes 6 servings.

  • 3 tablespoons whole fennel seeds
  • 2 tablespoons whole cumin seeds
  • 2 cups coarse salt
  • 2 teaspoons ground paprika
  • 1 1/2 teaspoons cayenne pepper
  • 8 tablespoons (1 stick) unsalted butter, room temperature
  • 24 medium radishes, trimmed
  1. Toast fennel seeds in a dry skillet over medium heat, shaking pan continuously, until aromatic, about 4 minutes. Transfer to a spice grinder; grind until seeds are no longer coarse. Repeat with cumin seeds.
  2. In a small mixing bowl, stir ground fennel seeds into 1/2 cup coarse salt; transfer to a small serving bowl. Wipe out mixing bowl, then mix ground cumin seeds into 1/2 cup coarse salt; transfer to another small serving bowl. Wipe out mixing bowl, then stir paprika and cayenne pepper into 1/2 cup coarse salt; transfer to a third serving bowl.
  3. Arrange radishes on a serving platter. Pour the remaining 1/2 cup salt into another serving bowl. Transfer softened butter to a slightly larger bowl. Serve.

Serves 4

  • 3 large bunches radishes
  • 1 tablespoon butter
  • 1 very large onion, chopped
  • 4 russet potatoes (about 1 1/2 pounds), peeled, chopped
  • 3 cups water
  • 2/3 cup milk

Cut leaves from radishes and wash well. (Reserve radishes for another use.) Melt butter in heavy large saucepan over medium heat. Add onion and sauté until tender, about 5 minutes. Add radish leaves and sauté until wilted, about 2 minutes. Add potatoes and 3 cups water. Cover and simmer until vegetables are tender, about 20 minutes.

Puree soup in batches in blender. Return to saucepan. Mix in milk. Stir over medium heat until hot. Season soup with salt and pepper.

Serves 6

  • 1 can (13 3/4 ounces) ready-to-serve low sodium chicken broth
  • 2 Tbs soy sauce
  • 1 tsp ground ginger
  • 1/8 tsp ground red pepper
  • 1 cup long grain rice (uncooked)
  • 2 eggs, lightly beaten
  • 1 1/2 cups sliced radishes
  • 3/4 cup (4 ounces) cubed ham
  • 1/3 cup sliced green onions (scallions)
  • 4 cups thinly sliced romaine lettuce or 1 small head Boston lettuce, separated into leaves.

In a large nonstick skillet over high heat bring chicken broth, 2/3 cup water, the soy sauce, ginger and red pepper to a boil. Stir in rice; cook covered, over low heat until rice is tender and most of the liquid is absorbed, about 15 minutes. Add eggs, radishes, ham and green onions. Cook, stirring frequently, until eggs are set, about three minutes. On a large serving platter arrange lettuce; top with rice mixture; serve immediately.

Yield: 4 portions

  • 1 1/2 tsp. corn starch
  • 2 T vegetable oil
  • 4 oz. fresh green beans, trimmed and cut into 1/2″ pieces
  • 1 pound boneless, skinless chicken breasts cut into 1/2″ strips
  • 1 T grated fresh ginger
  • 1/4 cup hoisin sauce
  • 1 chicken bouillon cube
  • 1 1/2 cups trimmed, quartered radishes
  • 4 cups romaine lettuce cut into 1/2 inch strips
  • 2 cups steamed rice (optional)

Serves 4

Combine cornstarch with 3/4 cup water and set aside.

In large skillet heat oil until hot, add green beans, stirring to coat with oil. Add tablespoons of water, cover and cook until nearly crisp-tender, about 3 minutes, stirring once. Add chicken and cook, stirring occasionally, until chicken is nearly cooked, about 3 minutes. Add ginger, cook, stirring occasionally until ginger is cooked, about 1 minute. Add hoisin sauce, bouillon cube and reserved corn starch mixture. Cook, stirring constantly, until mixture boils, about 1 minute. Add radishes and return to a boil. Stir constantly until mixture thickens, about 1 minute. Place lettuce in a large serving bowl. Spoon chicken mixture over lettuce and toss to coat. Serve over rice, if desired.

  • 1 cup salad dressing (regular or light)
  • 1 Italian dressing (regular or light)
  • 2 cups (6 ounces) corkscrew noodles, cooked, drained
  • 1 cup sliced radishes
  • 1 cup broccoli florettes, partially cooked
  • 1 cup chopped green pepper
  • 1 chopped tomatoes
  • 1/4 cup sliced onions

Mix dressings in large bowl until well blended. Add remaining ingredients; mix lightly. Refrigerate. Serve with freshly ground pepper, if desired.

  • 6 cups diced peeled cooked potatoes
  • 4 hard-cooked eggs, chopped
  • 1/3 cup chopped radishes
  • 1/3 cup chopped sweet pickles
  • 1/3 cup chopped onion
  • 1/2 cup celery
  • 1/2 cup mayonnaise
  • 3 Tbs sugar
  • 1 Tbs vinegar
  • 1 Tbs milk
  • 1 1/2 teaspoons prepared mustard
  • 1 teaspoon salt
  • Paprika (optional)

In a bowl, combine potatoes, eggs, radishes, pickles, onion and celery. In another bowl, combine mayonnaise, sugar, vinegar, milk, mustard and salt; mix well. Pour over potato mixture; stir to coat. Chill. Sprinkle with paprika if desired.

Yield: 8-10 servings.

  • 1 quart Coarsely Chopped Radishes
  • 2 2/3 cups Coarsely Chopped Cooked Shrimp
  • 1 cup Mayonnaise
  • 2 teaspoons Salt
  1. Combine all ingredients; cover and refrigerate until ready to serve.
  2. Drain excess liquid. Serve with crackers, celery, sliced cucumbers, etc.

Yield: about 1 quart

  • 3 (13 3/4 ounce) cans ready-to-serve chicken broth
  • 1/4 cup rice wine vinegar
  • 2 Tbs sugar
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon ground ginger
  • 1 pound raw shrimp, peeled and deveined
  • 1 1/2 cups sliced radishes
  • 1 1/2 cups sliced green onions
  • Enoki mushrooms for garnish (optional)

In a large saucepan over medium heat, bring broth to boil. Stir in vinegar, sugar, red pepper and ginger. Add shrimp; cook until shrimp turn pink and curl, 3 to 4 minutes. Turn off heat, stir in radishes, spinach and green onions. Cover and let stand 2 to 3 minutes before serving. Garnish with enoki mushrooms, if desired.

Yield 4 to 6 servings.

  • Cut radish at root end to make a deep X.
  • Now slice off a thin circle of red peel in corner of each fourth.
  • Leave on tops.
  • Chill before serving.
  • 5 cups chicken stock
  • 1/4 cup rice vinegar
  • 2 T sugar
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. ground (dried) ginger
  • 1 pound raw shrimp, peeled and deveined
  • 6 oz. sliced radishes, about 1 1/2 cups
  • 1 1/2 cups spinach leaves, shredded
  • 2/3 cups thinly sliced green onions

In a large saucepan over medium heat, bring stock to a boil. Stir in vinegar, sugar, cayenne and ginger. Add shrimp and cook until shrimp turn pink and curl, about 3-4 minutes. Turn off heat, stir in radishes, spinach and green onions. Cover and let stand 2-3 minutes before serving.

Serves 4-6

  • 1/3 cup light mayonnaise
  • 2 Tbs balsamic vinegar
  • 1 Tbs milk
  • 1 Tbs chopped capers
  • 4 cups trimmed watercress
  • 3 large sliced oranges
  • 1 1/2 cups sliced radishes
  • 1/4 cup sliced green onions (scallions)

In a small bowl combine mayonnaise, balsamic vinegar, milk and capers; set aside (can be made up to four days ahead and stored covered in the refrigerator) On eight serving plates arrange watercress sprigs; top with orange slices, scatter radish and green onion slices over oranges, dividing evenly. Just before serving, drizzle with reserved dressing. Garnish with a radish rose, if desired.

Yield: 8 portions

Wash firm red radishes. Cut off root, then cut four or five thin petals around radish, using tip of paring knife. Chill in ice water to “open”. “Petals” will pull away from the center portion ready for garnishing and eating.
  • 3 medium sweet potatoes, peeled and cut into 2″ chunks, about 3 cups
  • 4 medium parsnips, peeled and cut into 2″, about 2 cups
  • 2 medium red onions, peeled and quartered
  • 12 oz. radishes
  • 1 whole head of garlic, cut in half lengthwise
  • 3 tablespoons olive oil
  • 1/2 tsp. black pepper
  • 1 T or 1 tsp. dried thyme

Serves 4

Preheat oven to 450°F.

In a large bowl put potatoes, parsnips, onions, radishes and garlic. Toss with olive oil, salt and pepper. Arrange vegetable in a single layer in a 15 1/2″ x 10 1/2″ roasting pan. Bake until vegetables are tender and golden, stirring occasionally, about 45 minutes. Arrange vegetables on a serving platter. Sprinkle with thyme and garnish with thyme springs if desired.

  • 1 tablespoon Olive Oil
  • 1/4 cup Finely Chopped Jalapeno Peppers
  • 1 teaspoon Chopped Fresh Ginger
  • 2 cups Sliced, Trimmed Radishes
  • 2 teaspoons Chopped fresh cilantro
  • 1/2 teaspoon Ground Cumin
  • 1/2 teaspoon Salt
  1. In a nonstick fry pan, heat oil until hot. Add jalapeno and ginger; cook and stir until ginger just begins to brown.
  2. Add radishes, cilantro, cumin and salt; reduce heat and cook, stirring often, until radishes are barely tender, about 6 minutes.
  3. Garnish with julienned radish leaves or spinach, if desired. Serve as an appetizer or with fish, poultry, or beef.

Yield: about 2 cups

  • Wash firm red radishes.
  • Cut off root ends.
  • Cut thin lengthwise parallel slices almost to end.
  • Chill in ice and water until slices spread apart.
  • Drain.
  • 6 cups iceberg lettuce, about 1/2 large head, cut into 1 inch strips
  • 6 oz. sliced radishes, about 1 1/2 cups
  • 3 hard boiled eggs, cut into wedges
  • 1 can, 16 oz., red kidney beans, drained and rinsed
  • 1 can, 7 oz., corn kernels
  • 1 cup Monterey Jack cheese, cut into 1 inch cubes
  • 1/2 cup crumbled cooked bacon or bacon bits
  • 1/4 cup sliced green onions
  • Orange salsa dressing

Serves 4

Place lettuce in a large salad bow or 4 individual serving bowls. Top with radishes, eggs, beans, corn and cheese. Sprinkle with bacon and green onions. Just before serving, toss with orange salsa dressing.

  • 2 lbs. new potatoes, peeled and cut into 1/2 inch pieces, about 3 1/2 cups
  • 8 oz. asparagus, trimmed and cut into 1 inch pieces
  • 1/4 cup thawed frozen green peas
  • 1 T rice vinegar or white wine vinegar
  • 3/4 cup sliced radishes
  • 1/2 cup creamy tarragon dressing (follow this link for recipe)

Serves 4

Place potatoes in a large saucepan with enough water to cover and bring to a boil. Boil until potatoes are nearly tender, about 2 minutes. Add asparagus and peas and cook until asparagus are barely tender, about 2 minutes. Transfer vegetables to a colander and drain. Place vegetables in a large bowl, add vinegar and toss to coat. Add the radishes and the creamy tarragon dressing and toss to coat. Serve warm or cover and refrigerate until cold, about 1 hour.

  • 4 eggs
  • 6 radishes, thinly sliced
  • 8 cups mixed salad greens, about 5 oz.
  • 1/2 lb. sugar snap peas
  • 3 scallions, sliced

Boil eggs. When cool peel; refrigerate until ready to use. Over high heat bring water to a boil. Add snap peas; cook until slightly softened, 1-2 minutes. Meanwhile, fill large bowl halfway with cold water and ice cubes. With slotted spoon transfer snap peas to ice water to stop cooking, about 1 minute; drain. Cut eggs into wedges. Just before serving in bowl combine greens, radishes, scallions, eggs and sugar snap peas. Toss salad with your favorite dressing.

Makes 8 servings.

  • 2 Tbs lemon juice
  • 1 Tbs white wine vinegar
  • 1 Tbs minced fresh or 1 tsp dried tarragon
  • 1 clove garlic, minced
  • 1 tsp sugar
  • 1 tsp grated lemon zest
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup oil, preferably olive
  • 2/3 cup olive or vegetable oil
  • 1/4 cup plus 2 Tbs red wine vinegar
  • 2 Tbs grated parmesan cheese
  • 1 tsp sugar
  • 1 to 2 garlic cloves, minced
  • 1/4 tsp dried oregano
  • 1/4 tsp dried basil
  • Pinch salt & pepper

Combine all ingredients in a blender; process for 30 seconds. Pour into a jar with tight-fitting lid; chill for at least 30 minutes. Shake dressing before serving; pour desired amount over salad & toss.

Yield: 12 servings (about 1 cup dressing)

  • 1 medium head lettuce, torn into bite-sized pieces
  • 1/4 cup sliced radishes
  • 1 pound ground beef
  • 1 small onion, finely chopped
  • 1 tsp chili powder
  • 1 clove garlic, minced
  • 2 medium tomatoes, diced
  • 1/4 chopped, seeded green chilies (optional)
  • 1/4 tsp salt
  • 1 avocado, peeled and sliced
  • 1 cup shredded Cheddar or Monterey Jack cheese
  • 1 cup coarsely crushed corn chips
  • 1 cup pitted ripe olives

In salad bowl, arrange lettuce and radishes. Cover; refrigerate until serving time. Meanwhile, in 10-inch skillet over medium-high heat, cook ground beef, onion, chili powder and garlic until onion is tender, stirring to break up meat. Pour off fat. Stir in tomatoes, chilies and salt; heat to boiling. Reduce heat to low; cook 5 minutes or until tomatoes are soft. To serve: Pour hot beef mixture over lettuce and radishes. Top with avocado, cheese, corn chips and olives.

Serve immediately.

Equal portions of the following ingredients:
Mayonnaise-Sour Cream-Cottage Cheese (for instance one cup of each)


1 package dry Knorr’s Vegetable Soup Mix
Combine all ingredients. Chill and serve with assorted vegetables.



  • 2 cups thinly sliced radishes
  • 1 cup cubed Swiss cheese
  • 2 green onions, thinly sliced
  • 1 garlic clove, minced
  • 1 Tbs tarragon vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 Tbs olive or vegetable oil
  • Leaf lettuce

In a bowl, combine radishes, cheese and onions. In a small bowl, combine garlic, vinegar, mustard, salt and pepper; whisk in oil until smooth. Pour over radish mixture; toss to coat. Chill for 2 hours. Serve on a bed of lettuce.

Yield: 4 servings.

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