Marinated Radish Recipes

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QUICK PICKLED RADISHES



Quick Pickled Radishes image

Pickled radishes add a nice flavor to so many things, including salads, noodle bowls, tacos, and brisket sandwiches. They're even great on their own! They're easily customizable with different spices and seasonings. These are ready in minutes, but the flavor only gets better overnight. They will turn a lovely shade of pink the longer they sit. Use a mandoline slicer for quick, even slicing. Will keep for several weeks.

Provided by France C

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 25m

Yield 4

Number Of Ingredients 8

10 radishes, thinly sliced
⅔ cup white wine vinegar
⅓ cup water
1 tablespoon white sugar
1 teaspoon salt
1 star anise pod
½ teaspoon cumin seed
½ teaspoon black peppercorns

Steps:

  • Place radish slices into a pint-sized jar with a lid.
  • Heat vinegar and water in a small non-reactive saucepan over medium heat; whisk in sugar and salt until just dissolved. Remove from heat and add star anise pod, cumin seed, and black peppercorns. Let cool slightly for 5 to 10 minutes.
  • Pour liquid over radishes. Cover and let cool to room temperature, then refrigerate.

Nutrition Facts : Calories 16.7 calories, Carbohydrate 3.9 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.3 g, Sodium 591.2 mg, Sugar 3.3 g

MARINATED RADISH



Marinated Radish image

In India, white radish (daikon or 'mooli') is used widely. To eat white long radish with lemon, salt and pepper is a sweet reminder of sunny winters in North India. You may use white or red radish. It should preferably be made fresh or one day in advance and refrigerated. From the cookbook 'Recipes with a Spice - Indian Cuisine for Balanced Nutrition'. Visit www.healthyindiancuisine.com

Provided by kusum gupta

Categories     Vegetable

Time 25m

Yield 1 cup

Number Of Ingredients 4

1 lb radish, grated or finely chopped
4 chopped green chilies (to taste)
1 teaspoon lemon juice
1/2 teaspoon salt

Steps:

  • Mix everything together except salt in a small bowl or jar.
  • Let it marinate, covered, for about 1 hour.
  • Mix the salt few minutes before serving.

MARINATED HALIBUT ON RADISH SPROUT AND FENNEL SALAD



Marinated Halibut on Radish Sprout and Fennel Salad image

Categories     Salad     Fish     Leafy Green     Vegetable     Marinate     Sauté     Passover     Vinegar     Raisin     Halibut     Fennel     Radish     Spring     Healthy     Kosher     Gourmet

Yield Makes 6 servings

Number Of Ingredients 13

For fish
2 tablespoons golden raisins
1/2 cup white balsamic vinegar, or 1/2 cup cider vinegar mixed with 2 tablespoons sugar
1 medium red onion, thinly sliced crosswise
2 1/2 tablespoons olive oil
1 (1-pound) piece halibut fillet with skin (about 1 1/2 inches thick) or 2 (8-ounce) red snapper fillets with skin
2 tablespoons potato starch
For salad
1 large fennel bulb (sometimes called anise) with fronds
2 1/2 ounce radish sprouts or watercress sprigs, trimmed (2 cups)
2 tablespoons white balsamic vinegar, or 2 tablespoons cider vinegar mixed with 1 1/2 teaspoons sugar
1/4 cup olive oil
1/4 teaspoon sugar

Steps:

  • Prepare fish:
  • Simmer raisins in vinegar in a small saucepan until raisins are plump, 3 to 5 minutes, then cool.
  • Cook onion in 1 tablespoon oil in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until softened, 4 to 6 minutes. Remove skillet from heat and transfer half of onion to a 9-inch square glass or ceramic baking dish with a slotted spoon, spreading evenly. Reserve remaining onion.
  • Cut fish into 6 equal pieces. Pat dry and season with salt and pepper. Spread potato starch on a plate and dredge fish in it, shaking off excess.
  • Heat remaining 1 1/2 tablespoons oil in skillet over moderately high heat until hot but not smoking, then sauté fish, skin sides down, until lightly browned, 1 1/2 to 3 minutes. Turn fish over and sauté until lightly browned and just cooked through, 1 1/2 to 3 minutes more.
  • Arrange fish on top of onion in baking dish, then top with reserved onion and drizzle with raisins and vinegar. Cool completely, then marinate, covered and chilled, at least 8 hours. Bring to room temperature.
  • Make salad:
  • Tear enough fennel fronds to measure 1 tablespoon. Trim stalks flush with bulb and discard stalks. Quarter bulb lengthwise, then cut lengthwise into paper-thin slices with a mandoline or other manual slicer. Transfer slices to a bowl and toss with radish sprouts.
  • Whisk together vinegar and oil, then whisk in sugar and salt and pepper to taste. Toss vegetables with half of dressing and divide among 6 plates.
  • Remove onion from top of fish, reserving it, and put a piece of fish on top of each salad. Mound all of onion and raisins on top of fish, then drizzle with remaining dressing and sprinkle with fennel fronds.

QUICK PICKLED RADISHES



Quick Pickled Radishes image

This pickled radish recipe is the perfect addition to tacos, barbecue or just about any sandwich you can dream of. Each sliced radish is just a little bit sweet, slightly crunchy and has an amazing amount of zing. You're probably going to want to have a batch in your fridge at all times! —Colleen Delawder, Herndon, Virginia

Provided by Taste of Home

Time 25m

Yield 3 cups.

Number Of Ingredients 9

1 pound radishes
1/2 cup water
1/2 cup cider vinegar
1/4 cup sugar
1/4 cup packed light brown sugar
1 tablespoon mustard seed
1 teaspoon kosher salt
1 teaspoon whole peppercorns
1 to 2 bay leaves

Steps:

  • With a mandoline or vegetable peeler, cut radishes into very thin slices. Place radishes in a 1-quart jar. In a large saucepan, bring remaining ingredients to a boil. Carefully ladle hot liquid over radishes. Cover and refrigerate overnight.

Nutrition Facts : Calories 11 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 296mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 0 protein.

SAUTEED RADISHES



Sauteed Radishes image

I had too many radishes in the garden and needed a way to use them besides an addition to salad. These turn really sweet.

Provided by jennifer263

Categories     Side Dish     Vegetables

Time 20m

Yield 4

Number Of Ingredients 3

1 tablespoon butter
20 radishes, ends trimmed and radishes cut in half
salt and ground black pepper to taste

Steps:

  • Heat butter in a skillet over low heat; arrange radishes, cut side-down, in the melted butter. Season with salt and black pepper. Cook, stirring occasionally, until radishes are browned and softened, about 10 minutes.

Nutrition Facts : Calories 29.1 calories, Carbohydrate 0.8 g, Cholesterol 7.6 mg, Fat 2.9 g, Fiber 0.4 g, Protein 0.2 g, SaturatedFat 1.8 g, Sodium 29.2 mg, Sugar 0.4 g

QUICK PICKLED RADISHES



Quick Pickled Radishes image

Try these in roast beef sandwiches or as a relish for poultry or grilled meats.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 10m

Number Of Ingredients 4

2/3 cup red-wine vinegar
1/2 cup sugar
Coarse salt
15 medium-size red radishes (about 6 ounces), ends trimmed, thinly sliced

Steps:

  • In a medium bowl, stir together vinegar, sugar, and 2 teaspoons coarse salt. Add radishes, and stir to combine. Let stand 30 minutes before serving. Pickled radishes are best used within a few hours but can be kept refrigerated for up to 1 day.

MOO SAENG CHAE (MARINATED RADISH SALAD)



Moo Saeng Chae (Marinated Radish Salad) image

I don't know how closely this recipe follows the traditional Korean recipe; I make do with what produce is available here. For this recipe I used both daikon radish and icicle radish. I'm sure other varieties will work. Use fresh, crisp farm fresh radishes. Limpy grocery chain radishes won't work. Spicy!

Provided by COOKGIRl

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1 large crisp apple
2 cups white radishes
3 green onions
3 teaspoons sugar
2 teaspoons regular sesame oil
1 tablespoon salad oil
1 teaspoon salt
1/2 lemon, juice of
1 tablespoon soy sauce
1 tablespoon sesame seeds, toasted
3 tablespoons mild rice vinegar
1/2 red jalapeno chile, seeded and finely chopped

Steps:

  • Prepare marinade and set aside. Note: I cut down the amount of soy sauce from 3 T. to 1 T.- add more if you wish.
  • Peel radishes and cut into matchstick strips.
  • Peel, core and seed apple; cut into matchstick strips. Soak in cold water with a good squeeze of lemon juice to prevent browning.
  • Slice the spring onions crosswise into thirds then lengthwise cut into thin strips, including both white and green parts.
  • Combine the salad dressing with the radish, well-drained apple strips and green onion.
  • Cover and chill before serving. Best made 1-2 hours in advance to allow to marinate.

Nutrition Facts : Calories 117.7, Fat 6.9, SaturatedFat 1, Sodium 843.5, Carbohydrate 14, Fiber 2.6, Sugar 9.2, Protein 1.8

SIMPLE ROAST RADISHES



Simple roast radishes image

Peppery radishes are delicious when eaten with a pinch of rock salt, but this healthy recipe goes a little further and roasts them with a drizzle of olive oil

Provided by Tom Kerridge

Categories     Side dish

Time 20m

Number Of Ingredients 2

450g radishes
2 tbsp olive oil

Steps:

  • Heat oven to 180C/160C fan/gas 4. Remove the leaves from the radishes and if they are nice and fresh, set aside. Halve the radishes and tip into a roasting tin with the olive oil.
  • Roast for 20 mins until shrivelled and softened, then remove from the oven. Season with salt, toss with some of the leaves to wilt and serve.

Nutrition Facts : Calories 65 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium

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Top Asked Questions

What is the recipe for radish salad?
Ingredients. 1 1 bunch radishes about a 1/2 pound, stem and root ends removed and cut into 1/8 inch slices. 2 1/2 cup white or apple cider vinegar 5% acidity. 3 1/2 cup sugar. 4 1/4 cup water. 5 1 teaspoon salt. 6 ... (more items)
How to cook radishes in sauce?
Place radish slices into a pint-sized jar with a lid. Heat vinegar and water in a small non-reactive saucepan over medium heat; whisk in sugar and salt until just dissolved. Remove from heat and add star anise pod, cumin seed, and black peppercorns. Let cool slightly for 5 to 10 minutes. Pour liquid over radishes.
How do you cook radishes in a jar?
With a mandoline or vegetable peeler, cut radishes into very thin slices. Place radishes in a 1-quart jar. In a large saucepan, bring remaining ingredients to a boil. Carefully ladle hot liquid over radishes.
How do you use radish relish?
Try these in roast beef sandwiches or as a relish for poultry or grilled meats. Read the full recipe after the video. In a medium bowl, stir together vinegar, sugar, and 2 teaspoons coarse salt. Add radishes, and stir to combine. Let stand 30 minutes before serving.

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