Spanish Radish Recipes


2-3 black Spanish radishes, scrubbed and grated
3 cups finely shredded cabbage
1 cup coarsely grated carrots, any color
1/2 cup thinly sliced green or red onion
2 tablespoons fresh lemon juice
1/2 teaspoon sugar
2 tablespoons olive oil
2 tablespoons finely chopped fresh parsley, cilantro, or mint leave

In a bowl toss together the radishes, the cabbage, the carrots, the onion, the lemon juice, the sugar, the oil, the herb, and salt and pepper to taste.

Feeling adventurous-leave out the cabbage!


This is a recipe that was inspired by Elizabeth Schneider in her book Vegetables from Amaranth to Zucchini

2 T olive oil or butter, divided use
2 small/medium black spanish radishes, cut into 1/4 inch dice
2 leeks, trimmed and thinly sliced
1/4 cup rice wine or white wine vinegar
1/4 cup water
about 2 teaspoons honey

Cook in 1 T of oil or butter over medium heat the leeks and radishes for about 3 minutes, until softened and beginning to brown. Add vinegar and water and cook, stirring often, until radishes are soft but still a little firm, about 5 more minutes. Add honey to taste. Season with salt and pepper.