Rethink the Radish

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Radishes, most of us either love ‘em or hate ‘em! If you are convinced that you do not fall in the Love ‘Em Team then maybe you should “rethink the radish”. Known for being one of spring’s first and finest treats, radishes are peppery in taste and vibrant in color. Full of flavor and easy to incorporate into a variety of side dishes and main courses.

Radishes are a low calorie vegetable that has no fat or cholesterol. With very little sodium and no protein, the major nutrient contained in ½ cup of radishes is dietary fiber. With 2 grams of carbohydrates, however, one serving of radishes will keep you full of energy.

One of my favorite health benefits is they are very filling, so they can contribute to weight loss by satisfying hunger in very few calories. They have a high water content, which also contributes to keeping weight loss under control.

I will bet that you have never tried some of these unique recipes with the radish, do yourself a favor and give them a try!!

Asian Ham Salad with Sliced Radishes

  • 1 cup brown rice
  • 1 cup frozen shelled edamame
  • 2 tablespoons rice vinegar
  • 2 tablespoons vegetable oil
  • 1 teaspoon sesame oil
  • 1/4 teaspoon crushed red pepper
  • Kosher salt and black pepper
  • 1/4 pound baked or deli ham, chopped (1 cup)
  • 6 radishes, sliced
  • 4 scallions, sliced
  • 2 tablespoons chopped roasted, salted peanuts


  1. Separately, cook the rice and edamame according to the package directions.
  2. In a large bowl, whisk together the vinegar, oils, red pepper, and ¼ teaspoon each salt and black pepper. Add the rice, edamame, ham, radishes, and scallions and toss to combine. Top with the peanuts.

Serves 4. Each serving contains Calories 394, Fat 18 g, Cholesterol 18 mg, Sodium 509 mg, Protein 17 g, Carbohydrate 42 g, Sugar 3 g, Fiber 6 g.

Radish Tea Sandwiches with Creamy Dill Spread


  • 4 ounces reduced-fat cream cheese or creamy goat cheese
  • 2 tablespoons chopped fresh dill, plus sprigs for garnish
  • 1 tablespoon capers, rinsed and chopped
  • ⅛ teaspoon freshly ground pepper, plus more for garnish
  • 12 slices cocktail-size thin pumpernickel or rye bread
  • 6-8 medium radishes, thinly sliced


  1. Mash cream cheese (or goat cheese), chopped dill, capers and ⅛ teaspoon pepper in a small bowl until well combined.
  2. Spread about 2 teaspoons of the mixture on each piece of bread. Top each with a few radish slices, a sprig of dill and a generous grinding of pepper.

Serves 6. Each serving contains Calories 74, Fat 3 g, Cholesterol 10 mg, Carbohydrates 8 g, Sugars 1 g, Protein 3 g, Fiber 1 g, Sodium 189 mg.

Diner Greek Salad

The trick to making this salad great is to dice all of the veggies the same size so that the flavors will blend3 tablespoons reduced-fat mayonnaise


  • 3 tablespoons nonfat plain yogurt
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped fresh mint
  • 1 clove garlic, minced
  • 1 teaspoon honey
  • ½ teaspoon salt
  • 1 medium zucchini, finely diced
  • 1 bunch radishes, finely diced
  • 1 15-ounce can chickpeas, rinsed
  • 4 large Boston lettuce leaves, for serving


  1. Whisk yogurt, mayonnaise, lemon juice, mint, garlic, honey and salt in a small bowl until creamy.
  2. Toss zucchini, bell pepper, radishes and chickpeas in a large bowl. Pour the dressing over the vegetables; toss gently. To serve, spoon into lettuce leaves, using them as cups.

Serves 4. Each serving contains Calories 202, Fat 4 g, Cholesterol 3 mg, Carbohydrates 35 g, Sugars 1 g, Protein 7 g, Fiber 7 g, Sodium 585 mg.

Radish Asparagus Salad


  • 1 bunch asparagus, (about 1 pound), trimmed
  • 2 tablespoons white vinegar
  • 1 tablespoon reduced-sodium soy sauce
  • 2 teaspoons canola oil
  • 1 teaspoon toasted sesame oil
  • ½ teaspoon grated fresh ginger
  • 2-3 dashes Asian red Chile sauce, such as sriracha (optional)
  • 1 bunch radishes, trimmed and cut into wedges
  • 2 tablespoons finely chopped scallion


  1. Fill a medium bowl with ice water and place by the stove. Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket.
  2. Thinly slice asparagus stalks on the diagonal, leaving the tips whole. Place in the steamer basket and steam until tender-crisp, about 1 minute. Transfer the asparagus to the ice water. Drain.
  3. Combine vinegar, soy sauce, canola oil, sesame oil, ginger and Chile sauce (if using) in a large bowl. Add the asparagus, radishes and scallion; toss to combine. Serve warm or room temperature.

Serves 4. Each serving contains Calories 66, Fat 4 g, Cholesterol 0 mg, Carbohydrates 7 g, Sugars 0 g, Protein 3 g, Fiber 3 g, Sodium 181 mg.

Lemony Cucumber Salad with Radish


1 cup thinly sliced radishes

  • ½ cup finely chopped orange bell pepper
  • ¼ cup chopped fresh flat-leaf parsley
  • 2 English cucumbers, thinly sliced (about 6 cups)
  • 1 teaspoon finely grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1½ teaspoons white wine vinegar
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper


  1. Combine first 4 ingredients in a large bowl.
  2. Combine lemon rind and remaining ingredients in a small bowl, stirring with a whisk. Pour over cucumber mixture; toss well to coat. Serve at room temperature or chilled.

Serves 8. Each serving contains Calories 33, Fat 1.8 g, Protein 0.8 g, Carbohydrate 4.3 g, Fiber 0.9 g, Cholesterol 0.0 mg, Sodium 156 mg.

Radish and Nectarine Salsa

This recipe goes as a condiment for chicken, pork or fish, or simply as a dip for a chip.


  • 2¼ cups (¼-inch) diced nectarines
  • 1½ cups radishes, halved lengthwise and thinly sliced
  • ½ cup chopped cucumber
  • ¼ cup finely chopped red onion
  • 1 tablespoon fresh lime juice
  • 2 teaspoons chopped fresh cilantro
  • 1½ teaspoons sugar
  • ¼ teaspoon salt


  • Combine all ingredients in a medium bowl; toss well. Let the salsa mixture stand 30 minutes.

Yields 4 cups. Each ⅓ cup serving contains Calories 18, Fat 0.1 g, Protein 0.5 g, Carbohydrate 4.3 g, Fiber 0.8 g, Cholesterol 0.0 mg, Sodium 55 mg.