RADISHing Recipes

One of my memories of eating at grandmother's house was her trying to push her signature salad onto my plate. I would have to pretend I was not a salad eater because she would put what I thought was one of the most vile vegetables in her salads— radishes. Then, I would have to listen her go on and on about how I was missing out because the salad was "absolutely delicious!"

How the winds have changed since. 

I have converted from a radish h8ter to a radish l❤️ver. I have also discovered so many different ways to eat radishes and not to mention all of the different types of radishes that are out there! — watermelon, icicle, breakfast, daikon and the list goes on… 

So in the spirit of spring (which usually has us eating more fresh veggies), I thought I’d share a bit about one of my favorites — the radish along with some recipes! 


Pressed Radish and Cucumber Salad
1 bunch of pink radishes, thinly sliced
2 Persian cucumbers, thinly sliced
1/4 cup apple cider vinegar
1 tablespoon toasted sesame oil
pinch of salt
1 tablespoon toasted black sesame seeds, for garnish (optional)

  1. Place sliced radishes and cucumbers in a large mixing bowl and sprinkle with salt 
  2. Add vinegar and sesame oil to the bowl and mix to evenly coat the vegetables 
  3. Place another bowl over the vegetables and press down and weigh the bowl down with a jug of water or other heavy object, press for 25 minutes 
  4. Remove bowl, and drain off out excess liquid
  5. Sprinkle with black sesame seeds and enjoy! 

Simply Braised Breakfast Radishes
1 bunch of breakfast radishes, halved  
1 shallot, sliced very thin
1 tablespoon butter or ghee
2 tablespoons water
1/4 cup fresh parsley, chopped
*I did this recently with the addition of Brussels sprouts and it did not disappoint! 

  1. Heat the butter or ghee in a pan (I do this in my cast iron) over medium heat add the shallots and cook until translucent 
  2. Add the radishes, placing each one cut side down in the skillet and cook them undisturbed for about 2 minutes, just until the bottoms start to turn color
  3. Add water, lower the heat to a simmer, cover with a lid and cook for 10 minutes or so
  4. Uncover the skillet and increase the heat to medium for a few minutes, just until the water has reduced into a syrupy sauce
  5. Add parsley and toss to wilt
  6. Season with salt and pepper to taste

Along with my discovery that I actually DO like radishes came the discovery of the many health benefits of radishes though readings on two of my favorite subjects: hormonal health and gut health— 🤓NERD ALERT! Radishes actually help clean and detoxify our liver, fix acidity in the stomach, help combat obesity and gastric problems including nausea! Wowey, that is a whole lot of bang for your buck.

Other Radish Things: 
- One of my favorite radishes is the daikon radish. It's long like a carrot, but all white. I love using it in lettuce wraps or any recipe where a want a little extra crunch (it's great as a water chestnut replacement) You can have daikon cooked or raw and it is always delicious
- Mother in Law's Kimchee makes an amazing daikon kimchee, but be careful it's hot hot hot!! 
- Check out my next virtual cooking class where we will be 'sneaking' some radishes into one of the recipes!

So I guess the apple doesn't fall far from the tree. My grandma sneaks radishes in where ever she can and it looks like I am following suit! 


Nonna Gaby 

Gabrielle Kassin