Red Raddish has a peppery taste and can be used in many ways.
Wash radishes in cool water, Trim off the stem end and tip and Peel, if desired. The skins give radishes their mustardy tang.
Steam shredded dressed with vinaigrette made with rice wine vinegar, sesame oil, and chopped cilantro.
Stir-fry sliced radishes being careful not to overcook so that they retain most of their crispness.
Serve fresh young red radish, preferably French breakfast, with sweet butter and salt. If the leaves are fresh and green, cook them like other greens or use in soups-they have a peppery taste.
They add colour and crispness to salads, slaws, relish trays and sandwiches, along with their pleasantly sharp taste and are great to garnish foods.