• General
• Selection & Storage
• Preparation & Serving
• Nutrition Information

Radishes are usually served raw and whole, chopped in salads or as a topping on sandwiches, but they are also delicious with dips, or sliced into stir-fries. A radish rose makes extremely an attractive garnish!
 
To prepare, scrub the radishes and trim off the stems end and tips. They can be peeled or left intact. The tops can be used as a leaf vegetable.
 
Serving ideas:
Roast radishes with other root vegetables such as sweet potatoes, parsnips and red onion, and flavour with garlic, black pepper and thyme.

• Create a flavourful orange and pine nuts salad by combining dried apricots, orange segments, radishes, pine nuts, a little olive oil and white wine vinegar. Season with salt and pepper to taste.
  
• Sauté quartered radishes in canola margarine until crisp-tender (about 2 minutes), sprinkle with cracked black pepper and serve as an interesting side dish.
  
• Chop radishes into low fat mayonnaise for a zingy spread on sandwiches.
  
• Add sliced radishes to stir-fries for extra flavour and texture.
  
• Spread seed bread with low fat smooth cottage cheese and top with sliced radishes.
  
• Chop, slice or grate radishes into chicken, tuna or potato salads.
  
• A spicy, easy dip that goes very well with crackers or vegetables can be made by blending 4 cloves of garlic (finely crushed) with 6 radishes (quartered) and 2 cups of low fat cream cheese. To make a radish rose, use a medium-size round radish. Trim off the root, leaving a small white circle. Hold the radish with the root upwards and cut a thin rounded slice on one side of the radish, leaving it attached at the base. Cut a few more “petals” spaced evenly around the radish. Cut a second thin slice behind the original “petals”. Chill, covered with ice water, for 30 minutes. Use to decorate cold meat platters, salads and sandwiches or as crudités for dips.