57 radish recipes

Fresh corn in a shatteringly light tempura batter, deep-fried until golden and lacy. Served with tentsuyu dipping sauce and grated daikon for a crisp Japanese-style appetizer.

A chilled beet borscht sweetened with apple juice and made creamy with nonfat yogurt. Roasted beets, lemon, and crunchy radish and cucumber garnish make this a stunning late summer soup.

Gingered shrimp noodle soup with snap peas, radishes, and a zippy rice vinegar broth, ready in 15 minutes from a packet of soup noodle mix. Fast weeknight dinner with real crunch.

Homemade vegetable juice cocktail with carrots, beets, radishes, watercress, and scallions blended and strained. A fresh, earthy alternative to store-bought V8.

Bright orange and red salad with romaine, fresh orange, radishes, red pepper, and onion in a cumin-cayenne lemon dressing. Indian-style five-minute side.

Cold cucumber mint soup blended with yogurt, chicken broth, and fresh mint then chilled until refreshing. A light, creamy no-cook summer soup garnished with radishes and diced cucumber.

Pasta salad with chopped spinach, daikon, red grapes, and a guar-gum-thickened raspberry-honey-mustard dressing. A fat-free dressing that coats like oil without the calories.

Israeli salad with diced cucumber, tomatoes, radishes, green pepper, carrots, and lettuce in a fresh lemon juice dressing. A crisp, vegetarian chopped salad ready in 10 minutes.

Traditional Japanese tentsuyu dipping sauce for tempura made with dashi stock, mirin and soy sauce. Served warm with grated radish, horseradish and a squeeze of lemon.

Fresh ahi tuna maki rolls wrapped in nori with seasoned sushi rice and wasabi, served with pickled ginger, julienned daikon, and carrots. Make sushi-bar quality rolls at home in 25 minutes.

Homemade kimchi with napa cabbage, daikon radish, scallions, garlic, ginger, pear, and cayenne pepper. Salt-brined and fermented for 3 days in a traditional crock method.

The key to the subtly balanced flavors in this dish is using very fresh produce. Walnut sized new red potatoes from a farmers market work best.

Chirizu is a traditional Japanese spicy dipping sauce for sashimi, made with flame-kissed sake, grated daikon, soy sauce, lemon juice, and seven-pepper spice. Bright, bold, and ready in minutes.

I love this salad, simple and easy, a good accompaniment for a meat dish.

Crisp, colorful Chinese pickled vegetables in sweet-sour brine. Carrots, radish, cucumber, and peppers ferment for a week to create the perfect tangy condiment.

Low-fat open-faced vegetable sandwiches on whole wheat toast with a cottage cheese, mushroom, and sprout spread topped with melted low-fat cheese. A vegetarian lunch under 100 calories.