RadishSandwich January 20221966 0a276 copy

3 No-Fail Radish Recipes To Help You Relish Spring!

by Chef Rossi

This crunchy, zesty veggie is the unsung hero of spring snacking  

Growing up, the only radishes I knew were the little round red ones that showed up sliced like a pile of nickels on top of my salad. Sometimes I could blame a restaurant for the travesty, but usually it was Mom trying to be fancy. I attempted to like them, but the spicy bite* was too much for me. It wasn’t until a girlfriend of mine introduced me to radish and butter sandwiches that I really turned around. I learned to appreciate their crispy, zestiness. Now, I’m a card-carrying member of the radish appreciation club! Here are a few recipes to get you in the mood to ravish the radish.

Radish and Butter Open-Face Sandwiches

This works great with traditional red radishes, but if you want to go really pretty, use watermelon radishes. I also love the more mellow French breakfast radish. Trim the ends of a bunch of radishes of your choice. Thinly slice radishes with a sharp knife or mandoline. Cut a baguette widthwise at an angle for oval-shaped slices about a quarter-inch thick. Slather bread with softened sweet butter; cover with radish slices. Sprinkle with sea salt and devour. Adding freshly ground pepper and sliced chives is nice, too. 

Bossy Rossi’s Daikon and Carrot Coleslaw

Peel 1 pound each of carrots and daikon radishes, then grate or cut them into a fine julienne and cover with water (this can be done the day before). Make the dressing by mixing a big shot of rice wine vinegar and a small shot of tamari (you want a 2-to-1 ratio). Sweeten to taste with honey or maple syrup (I like a drizzle or two). Add a good plop of minced ginger and a squeeze of sriracha. Drain your carrots and daikon an hour before serving, mix with dressing, then add salt and pepper to taste. 

Radishes with Black Olive Tapenade

Throw a handful of pitted Kalamata olives, a smidgen of capers, and a drizzle of olive oil in the food processor and pulse until well chopped. Slice any kind of radish into quarter-inch thick circles. Dollop each slice with a spoonful of olive tapenade, and garnish with thinly sliced scallions, chives, or chopped parsley.

* If you want to get rid of the bite of raw radish, soak it in water for an hour or up to several days.

photo by ANDREA MONZO 

You may also like

Get the print magazine.

The best of BUST in your inbox!

Subscribe to Our Weekly Newsletter

About Us

Founded in 1993, BUST is the inclusive feminist lifestyle trailblazer offering a unique mix of humor, female-focused entertainment, uncensored personal stories, and candid reporting that tells the truth about women’s lives.

©2023 Street Media LLC.  All Right Reserved.