Peppery and slightly spicy with a punch of a crunch, radishes have become everyone’s favorite addition to salads. With their bright colors and range of flavor, radishes are super versatile. Radishes are typically eaten raw, but you can really go crazy with the applications. Use them as a topper, roast them in the oven, or just munch on them over the counter. With radishes, don’t be afraid to think outside the box; they can handle it. The question is, can you?

Pickled Radishes with a Kick

Recipe by Menachem Goodman

Say no more! These pickled radishes are the perfect addition of flavor to any dish on your table.

YIELDS 1 LB (450 G)

Any dish can use the extra crunch and tang of a pickled radish. Having these in your fridge is a sure way to elevate mealtime with zero effort.

Place a bunch of thinly sliced radishes in an airtight container with ³⁄₄ cup each of white wine vinegar and cold water, 2 tsp salt, 2 bay leaves, 1 tsp each of crushed red pepper and black peppercorns, and 2 Tbsp honey. Shake well until everything is combined.

Place it in the fridge for two hours to allow the radishes to pickle. Feel free to keep it in the fridge for up to a week. Put some in your sandwich or on your tacos, or mix some into your salad!

Marinated Radish Salad

Recipe by Rivky Kleiman

It doesn’t get easier than throwing all ingredients in a bowl and mixing. Who knew that’s all it takes to achieve such incredible flavor?

SERVES 8

All you need to do is shred 8 oz (225 g) of radishes and a bunch of broccoli stems and place them in a bowl. Dice half each of a red and yellow pepper and add them to the bowl along with 3 sliced scallions.

Mix 3 Tbsp olive oil, 1 Tbsp white wine vinegar, 2 Tbsp lemon juice, 1 tsp honey, 1 tsp salt, ¹⁄₂ tsp pepper, and 1 cube frozen dill to make the dressing. Pour the dressing over the veggies in the bowl and toss well. That’s it, you’re done.

Roasted Radish and Tomato Salad

Recipe by Sima Kazarnovsky

There’s nothing typical about the radishes featured in this salad, and you’ll love this unique twist on the otherwise sharp vegetable. Prepare to have your salad bowl emptied.

SERVES 4

Preheat your oven to 425°F (220°C) and place a cup of radishes and a cup of cherry tomatoes on a baking sheet. Drizzle with 1¹⁄₂ Tbsp olive oil, 1 tsp each of garlic powder, dried parsley, and minced onion, ³⁄₄ tsp salt, and ¹⁄₄ tsp pepper.

Toss everything with your hands before organizing in a single layer on the baking sheet. Allow to roast for 20–25 minutes, shaking the pan once in a while to keep the char even. In the last two minutes, add 2 Tbsp of slivered almonds to toast.

Meanwhile, make the dressing by combining ¹⁄₄ cup mayonnaise, 1 Tbsp lemon juice, 4 cubes frozen dill, 1 cube frozen garlic, 1 tsp honey, and salt and pepper to taste.

Prepare a bed of kale in a bowl and add a small red onion cut into thin half-moons, ¹⁄₂ kohlrabi cut into short matchsticks, and a cucumber cut into circles. Once the tomatoes, radishes, and almonds are slightly cooled, place them on top. Pour on some dressing and mix to enjoy.

(Originally featured in Family Table, Issue 893)