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Foodday

 

All About Radishes

Recipes: Mexican Coleslaw and Cool Mediterranean Pasta

Radishes  

We are know that fresh radishes are perfect for adding great flavor, crunch and color to salads.

But allow us to inspire you with some exciting new ways to use these tangy, cherry-red morsels that will make your taste buds soar. Try these taste-tingling ideas, and you'll agree that they are truly radish recipes to rave about.

Radish Equivalents

A six-ounce bag yields about one and one-half cups whole, halved, sliced, chopped, wedged or quartered radishes.

Buying Tips

Red radishes are sold either bagged without tops or by the bunch with their leaves. Look for brightly-colored radishes, with fresh green leaves, if still attached.

Fast Fixings with Fresh Radishes

  • For extra crunch and bite, add sliced radishes to stir-frys.
  • Sprinkle chopped radishes over tacos for more zip and texture.
  • Stir chopped or sliced radishes into tuna, egg, potato or chicken salad.
  • Thinly sliced radishes make a tasty, fresh garnish sprinkle over New England clam chowder or other milk-based soups.
  • For an unusual vegetable side dish, sauté quartered radishes in butter until crisp-tender, about 2 minutes; sprinkle with cracked black pepper.
  • Stir chopped radishes into plain yogurt or sour cream for a topping for baked potatoes or chili.
  • Bagels spread with cream cheese and sliced radishes make a quick appetizer or snack.
  • Roast radish halves brushed with oil at 450 degrees F for 15 minutes. Great with roast beef or chicken.
  • A combination of mayonnaise and chopped radishes makes a tangy instant spread for ham or roast beef sandwiches.
  • Thinly slivered radishes stirred into rice pilaf add an unexpected nip and crunch.
 

Mexican Coleslaw

radishes
  • 4 cups shredded coleslaw mix (from a 16-ounce bag)
  • 1-1/2 cups radishes cut in thin wedges
  • 1 can (19 ounces) black beans, rinsed and drained
  • 2/3 cup thick and chunky salsa
  • 1/4 cup reduced-calorie mayonnaise

In a medium bowl combine coleslaw mix, radishes and black beans. Stir in salsa and mayonnaise. Serve immediately.

Yield: 4 to 6 portions, 7 cups

 

Cool Mediterranean Pasta with Radish and Orange

  • 8 ounces (3 cups) rotelle pasta (uncooked)
  • 2 cups fresh spinach leaves torn in bite-sized pieces
  • 1-1/2 cups thinly sliced radishes
  • 1 cup fresh orange chunks
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons reduced-calorie mayonnaise
  • 1 teaspoon oregano leaves, crushed
  • 1 teaspoon minced garlic
  • 1 teaspoon salt

Cook pasta in salted water according to package directions; drain and rinse under cold water. Place in a large bowl along with spinach, radishes and orange. In a small bowl combine olive oil, vinegar, mayonnaise, oregano, garlic and salt. Pour over pasta mixture. Sprinkle capers, if desired. Serve immediately or cover and refrigerate up to 3 hours.

Yield: 4 to 6 portions, 7 cups

 

Provided by The North American Radish Council

This page originally published as a FoodDay article in 1997.

Copyright © 2007, Forkmedia LLC. All rights reserved.

 
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This page modified February 2007


 


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