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Radishes- storage tips and recipes


Radishes will taste best if eaten right away.  The greens can be cooked and eaten, but they should be separated from the root if they are to be stored more than a day or two.  Store cleaned radishes wrapped in damp paper towel in the crisper section of your refrigerator.


Red Radish Salad                                                              Recipe inspired by Rachel Ray

Prep Time: 10 min     Level: Easy     Serves: 4 servings.


2 teaspoons sugar

1 lemon, juiced

1/2 cup plain yogurt

8 red radishes, thinly sliced

2 Delicious apples, quartered cored and thinly sliced

1/2 European seedless cucumber, thinly sliced

2 tablespoons chopped fresh dill

Salt and black pepper



Combine sugar, lemon juice, and sour cream in a medium bowl with a fork. Add radishes, apple, and

cucumber.  Turn vegetables and fruit in dressing to coat. Season with dill, salt, and pepper, toss again;



Chinese Radish Salad                                          submitted to Mariquita Farm CSA by Yi Ling


1 bunch

2 tbsp.


radishes, thinly sliced

soy sauce

green onions, chopped fine

2 tbsp.

2 tsp.

chopped cilantro

toasted sesame oil

Mix ingredients and eat. Can be made ahead.




Bread and Butter Radishes                                           By Regan Burns on chow.com


1 bunch red radishes

1/2 cup red wine vinegar

1/4 cup granulated sugar

1/4 cup water

2 teaspoons kosher salt

1/2 teaspoon yellow or brown mustard seed

1/4 teaspoon whole coriander seed

1/4 teaspoon whole black peppercorns

1 medium dried bay leaf


1.  Rinse radishes and trim off their leafy tops. Holding the stem end, thinly slice radishes with a

mandoline or a sharp knife. When you get close to the stem, stop slicing and discard the end. Place

radishes in a heatproof, nonreactive bowl, and set in the refrigerator while making the brine.


2.  Combine red wine vinegar, sugar, water, salt, mustard seed, coriander seed, peppercorns, and bay

leaf in a small saucepan and bring to a simmer over medium-high heat. Stir occasionally until sugar

is dissolved.


3.  Remove from heat and let pickling brine cool for about 5 minutes. Remove radishes from the

refrigerator and pour brine over them. Let cool at room temperature for 20 minutes; cover and

refrigerate. Use to top burgers, sandwiches, or anything else that needs a little tarting up.


Baked Radish Chips                      Submitted by radbird191 on caloriecountabout.com


1 bunch radishes

1 tsp chili powder

1/2 tsp garlic salt

1/2 tsp paprika



Thinly slice radishes. Steam in microwave for 5 minutes.  Stir in bowl with spices.

Bake at 350 degrees for 10 minutes, flip the chips, and bake for another 10 minutes


Open Faced Radish Sandwiches


2 bagels cut in half or 4 slices black bread

4 ounces low-fat cream cheese

3 small radishes, trimmed of leaves and root tip

salt and freshly ground pepper



1. Spread bagels or bread slices with 1/4 inch cream cheese.

2. Using a sharp knife or mandolin, slice radishes very thin. Overlap radish slices on top of the cream

cheese. Sprinkle each sandwich with salt and pepper. Cover with damp paper towels until serving.


Radish Greens Soup

Recipe from  recipetips.com

Prep Time: 10 minutes          Cook Time: 15 minutes         Servings: 4


1 tablespoon butter

1 tablespoon olive oil

2 potatoes, medium sized

1 onion

1 quart water or chicken broth

2 quarts radish greens - the tops from 2 bunches (needn&#39;t be exact)

1 lemon

salt and pepper


Rinse greens, removing any brown or damaged areas. Coarsely chop potatoes and onion. Remove the

zest (yellow part only) from the lemon, then juice the lemon.

In a large pot, heat oil and butter. Add onion and potatoes, cook for about 5 minutes. Add water or

broth, the radish tops and  1 teaspoon salt. Cook until potatoes are soft and greens are wilted, about 10


Stir in lemon juice and zest. Purée. Taste for seasoning, add salt and pepper to taste. Serve hot or cold.

Garnish, if desired, with a few thin slices of radish.


Cauliflower Radish Salad

Submitted By: Janice Maynard to Allrecipes.com

Prep Time: 15 Minutes          Ready In: 15 Minutes

Servings: 8

&quot;&#39;I love to cook, but with three young boys, I don&#39;t have a lot of time to spend in the kitchen,&#39; explains

Janice Maynard, Sweetser, Indiana. &#39;This crunchy blend is a snap to toss together.&#39;&quot;


4 cups cauliflowerets

1/2 cup sliced green onions

1 (8 ounce) can sliced water chestnuts,

drained and halved

2/3 cup reduced-fat mayonnaise     2 tablespoons lemon juice

2 tablespoons dry ranch salad dressing


1 cup thinly sliced radishes


1.          In a bowl, combine the cauliflower, onions and water chestnuts. In a small bowl, combine the

mayonnaise, lemon juice and salad dressing mix. Pour over vegetables; toss to coat. Cover and chill for

at least 2 hours. Just before serving, stir in radishes.

ALL RIGHTS RESERVED © 2012 Allrecipes.com Printed from Allrecipes.com 6/5/2012


Steamed Radishes

Submitted By: Rebecca to Allrecipes.com

Photo By: SunnyByrd

Servings: 4

&quot;Radishes become tender and sweet when steamed. Toss with melted butter and serve immediately.&quot;


20 radishes

2 tablespoons water   1/4 cup butter


1.          Trim the ends off of the radishes and peel a band of radish-skin from around the middle of the


2.         Steam the radishes in a covered microwave safe container for 8 minutes, or until fork tender.

Drain and toss with butter, serve immediately.

ALL RIGHTS RESERVED © 2012 Allrecipes.com Printed from Allrecipes.com 6/5/2012


Radish Dip

By Stephanie Gallagher, About.com Guide

Radishes aren&#39;t just for salads. Their peppery bite makes them ideal partner for creamy dips, like this

one. Serve this radish dip recipe with crackers, chips or fresh raw vegetables.

Prep Time: 10 minutes


5-6 radishes, washed and trimmed

3 oz. cream cheese (low fat is okay)

3 cloves garlic

2 Tbsp. apple juice

kosher salt and freshly-ground black pepper, to taste


1.          Place radishes in the work bowl of a food processor fitted with a metal blade.

2.         Add remaining ingredients. Puree until smooth.  Taste and adjust seasonings.


Radish Top Soup                                       Submitted By: LAURA NASON to allrecipes.com

Prep Time: 15 Minutes          Cook Time: 45           Minutes Ready In: 1 Hour               Servings: 6




2 tablespoons butter

1 large onion, diced

2 medium potatoes, sliced

4 cups raw radish greens

4 cups chicken broth

1/3 cup heavy cream

5 radishes, sliced



1. Melt butter in a large saucepan over medium heat. Stir in the onion, and saute until tender. Mix in the

potatoes and radish greens, coating them with the butter. Pour in chicken broth. Bring the mixture to a

boil. Reduce heat, and simmer 30 minutes.

2. Allow the soup mixture to cool slightly, and transfer to a blender. Blend until smooth.

3. Return the mixture to the saucepan. Mix in the heavy cream. Cook and stir until well blended. Serve

with radish slices.


Radishes in Browned Butter and Lemon

from Cooking Light (April 2013)   Yield: Serves 4


 3 cups radishes, halved lengthwise, with root and 1-inch stem left on

1 tablespoon butter

1/2 teaspoon grated lemon rind

2 teaspoons fresh lemon juice

1/4 teaspoon salt

 1 cup torn radish leaves

1/4 teaspoon freshly ground black pepper


Preparation:  Bring a medium pot of water to a boil. Add radishes to pan; cook 4 minutes or until crisp-

tender. Drain.   Melt butter in a medium skillet over medium-high heat. Add radishes to pan; sauté 3

minutes or until butter is browned and fragrant. Add rind, juice, and salt; cook 1 minute, stirring

occasionally. Remove pan from heat; stir in radish leaves and pepper.


Roasted Radishes and Greens


2 bunches small radishes with greens attached

1 1/2 tablespoons extra-virgin olive oil

Salt and freshly ground pepper

1 1/2 tablespoons unsalted butter

1 1/2 tablespoons fresh lemon juice


Preheat the oven to 500°. Trim the radishes and wash the greens; pat dry.

In a large ovenproof skillet, heat the oil until shimmering. Add the radishes, season with salt and pepper

and cook over high heat, stirring occasionally, until lightly browned in spots, about 2 minutes. Transfer

the skillet to the oven and roast the radishes for 15 minutes, until crisp-tender.

Return the skillet to the burner and stir in the butter to coat the radishes. Add the radish greens and

cook over moderate heat until they are wilted, about 2 minutes. Add the lemon juice and season with

salt. Serve the radishes right away.


Radish Cucumber Salad                                                             from Tasteofhome.com

2 Servings                                                      Prep/Total Time: 10 min.



1/2 medium cucumber, peeled, seeded and cut into 1-inch julienne strips

2 radishes, julienned

2 tablespoons chopped red onion

1 tablespoon olive oil

1-1/2 teaspoons lemon juice

1/8 to 1/4 teaspoon garlic salt

1/8 teaspoon lemon-pepper seasoning



In a serving bowl, combine the cucumber, radishes and onion. In another bowl, combine the remaining

ingredients. Pour over vegetables and toss to coat. Serve immediately. Yield: 2 servings.


Read more: http://www.tasteofhome.com/recipes/radish-cucumber- salad#ixzz390es51YJ



Radish &amp; Goat Cheese Tea Sandwiches

By Lindsey Goodwin


This easy tea sandwich recipe is a quick addition to any afternoon tea party or light lunch. Even though

it&#39;s easy to make, it has a sophisticated flavor that is well suited to posh afternoon tea gatherings.

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 20 finger sandwiches


 1 small bunch small red radishes

 Salt

 4 oz. softened chevre (goat cheese)

 8-10 thin slices loaf white bread (such as buttermilk bread)

 Fresh ground pepper, to taste


1. Wash the radishes and slice them thin, holding the stems for a good grip as you slice.

2. Place the sliced radishes in a bowl or colander and lightly coat them with salt.

3. Let the radishes sit for about 10 minutes, then rinse and drain them. (Don&#39;t skip these steps.

Salting the radishes will soften their texture and flavor.)

4. For every two slices of bread, spread both slices of bread evenly with a thin layer of goat cheese.

5. Cover one side of the sandwich with sliced radishes.

6. Season with pepper.

7. Put the slices together, cut off the crusts and slice the sandwich diagonally two times to create

four triangle finger sandwiches.



Slow-Cooker Chipotle Beef Tacos with Cabbage and Radish Slaw

By José Picayo

Serves 6          Hands-On Time: 30m      Total Time: 8hr 30m


 3  pounds  beef chuck, trimmed and cut into 2-inch pieces

 1  large onion, thinly sliced

 4  cloves  garlic, chopped

 1 to 3  tablespoons  chopped canned chipotles in adobo sauce

 1  teaspoon  dried oregano

 2  bay leaves

 kosher salt

 4  cups  thinly sliced cabbage (about 1⁄3 medium cabbage)

 4  radishes, halved and thinly sliced

 1/4  cup  chopped fresh cilantro

 2  tablespoons  fresh lime juice, plus lime wedges for serving

 12  6-inch corn tortillas

 sour cream, pickled jalapeño peppers, and hot sauce, for serving


1. In a 4- to 6-quart slow cooker, toss together the beef, onion, garlic, chipotles, oregano, bay leaves,

and 1 teaspoon salt.

2. Cover and cook until the beef is very tender, on low for 7 to 8 hours or on high for 3 ½ to 4 hours (this

will shorten total cooking time).

3. Twenty minutes before serving, heat oven to 350° F. In a large bowl, toss together the cabbage,

radishes, cilantro, lime juice, and ¼ teaspoon salt. Wrap the tortillas in foil and bake until warm, 5 to 10


4. Transfer the beef to a medium bowl (reserve the cooking liquid) and shred, using 2 forks. Strain the

cooking liquid through a fine-mesh sieve into the bowl with the beef and toss to combine.

5. Fill the tortillas with the beef and slaw. Serve with the sour cream, jalapeños, hot sauce, and lime



Mexican Ceviche  


  Prep Time: 30 Minutes

Cook Time: 30 Minutes

Ready In: 2 Hours

Servings: 8

&quot;Authentic Mexican Ceviche with a tomato base. This version uses shrimp, but any seafood of your

choice will work.&quot;


5 large lemons, juiced

1 pound jumbo shrimp, peeled and


1/4 cup chopped fresh cilantro, or to


tomato and clam juice cocktail

2 white onions, finely chopped

1 cucumber, peeled and finely chopped

1 large tomatoes, seeded and chopped

3 fresh jalapeno peppers, seeded and


1 bunch radishes, finely diced

2 cloves fresh garlic, minced

tortilla chips


1. Place shrimp in a bowl (You may either coarsely chop the shrimp, or leave them whole, depending on

your preference.) Add lemon, covering shrimp completely. Cover, and refrigerate for 30 minutes, or

until opaque and slightly firm.

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