23 Radish Recipes to Make While They’re in Season

Behold, the prettiest lunch you’ll ever eat. The pickled watermelon radishes offer punchy sweetness to this savory dish, thanks to Japanese rice vinegar and honey.

Crisp, thin-sliced radishes get the glow-up of a lifetime underneath a drizzle of carrot miso dressing. It comes together in a blender alongside scallion, fresh ginger and soy sauce.

They’re begging for a spot at your Easter table. Serve them as a side for roast chicken or fish, or slice them paper-thin and devour them on buttered toast.

Bright, citrusy and undeniably easy on the eyes, this refreshing meal calls for lots of pantry staples and just 20 minutes of your time.

Sweet figs + nutty rice + bitter greens + briny pickled radishes + salty pumpkin seeds = an impeccably balanced dish.

Radishes, peas, spinach, chives, mushrooms—yup, the gang’s all here. And they taste heavenly bathed in creamy garlic-Parmesan risotto.

Any salad topped with a medallion of fried cheese is one we can get behind. The arugula, fennel and radishes are tossed in lemon juice and olive oil before being crowned with a fritter.

This 40-minute gem calls for a trip to the farmers market for radishes, carrots, bell peppers, eggplant, asparagus, zucchini and all the cherry tomatoes.

From the green beans to the grape tomatoes to the fresh dill, this twist on a classic screams spring. (Once you try it with fried capers, you’ll never look back.)

The radishes, carrot, cucumber and green onion are served raw as a crisp, cool, fresh contrast to the beef, rice and chili mayonnaise.

Pro tip: Don’t throw your radish greens away. They’re similar to Swiss chard in flavor and roast beautifully in the oven.

This recipe is proof that rhubarb and radishes can do more than pie and crudités, respectively.

Daikon radish, carrots and zucchini are transformed into noodles with a few swipes of a peeler, mandolin or spiralizer. But the real miracle here is the ginger-lime peanut sauce.

Might we suggest piling all the fillings onto a pretty platter and letting guests build their own gyros? (An extra bowl of tzatziki for dipping raw veggies, olives and pita wouldn’t hurt, either.)

A ten-minute appetizer that’s made almost entirely from pantry staples? Where do we sign up?

Proof that butter, salt and pepper can go a long, long, long way.

Make a batch to store in your fridge so you always have them on hand. They’ll add a zingy kick to burgers, tacos, salads, rice bowls and more.

The yuzu juice’s tart-yet-sweet signature flavor really makes this dish. If you can’t get your hands on any, substitute a mix of lemon and lime juice with a touch of orange or grapefruit juice.

Won’t your mom be so proud of you for eating your vegetables when this side dish hits the Mother’s Day table?

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Not only are they topped with homemade pickled daikon radish and carrot, but they’re also slathered with green onion mayo. Excuse us while we inhale a dozen.

The recipe swaps traditional tomatoes for radishes, which is a great trick any time you’re making pico outside of tomato season. Extra lime juice will help soften their pepperiness and bring out their floral notes.

A Vietnamese staple that’s positively soul-soothing. This rendition includes shrimp, cubed tofu, mung bean sprouts, bok choy and kale, but feel free to substitute whatever protein or greens you have on hand.

Who knew radishes could do dessert? Serve them atop Greek yogurt with honey or just nosh on them plain.