List of recipes using Radishes: 30 recipes (alcohol-free)

Baby courgette salad

Early in the season, it is easy to find young courgettes that are still small and delightfully crunchy raw. They are ideal for this salad recipe, combined with radishes and tuna in a lemon mayonnaise.

Cauliflower and chickpea salad

Chickpeas go well with cauliflower, so here is a salad that makes the most of this with sliced radishes for extra crunch.

Chicken and Avocado Salad

A delicious salad of radishes, tomato, avocado and chicken.

Chickpea salad

This quick salad includes chickpeas, of course, but with spring onions, radishes and chopped coriander, too.

Creamy Winter Vegetable Soup

This is a very simple recipe: lots of winter vegetables cooked in chicken stock, then blended. The soup's special finishing touch comes from cream and a spoonful of mustard.

Crunchy Cauliflower Salad with Lemon

Crunchy slices of cauliflower and radish in a delicately flavoured lemon mayonnaise.

Crunchy courgette and mushroom salad

This very simple salad contains a mix of crunchy raw ingredients, balanced by the softer texture of tuna, and dressed with mayonnaise.

Crunchy radish and carrot salad

Quick and straightforward, this fresh, crunchy salad is ideal for early spring.

Crunchy rice and ham salad

For this rice salad, we'll add slices of radish for crunch, and diced grilled ham and cheese.

Crunchy salad

Crunchy vegetables, pine nuts and rice with a rémoulade dressing.

Crunchy spring salad

Fresh and crunchy, this colourful spring salad combines baby courgettes, radishes, cauliflower, beetroot and spring onions with chopped herbs in a good vinaigrette.

Douarnenez salad

For this Breton-inspired salad, warm white beans, sardine fillets and slices of radish, a delicious mix for a triple contrast: land and sea, crunchy and soft, hot and cold.

Lemony chicken and radish salad

This salad combines the crunch of finely sliced radishes with tender cubes of chicken. The tang which lifts the flavour comes from fresh herbs and the dressing of lemon mayonnaise.

Pan bagnat

Pan Bagnat is a traditional recipe from the Nice area. The name means "soaked bread", as it consists of a round bread roll that has been drenched with a mix of oil and vinegar then filled vegetables and fish. Years ago this was the snack that fisherman took with them on their boats, but this is a modernised version.

Purple sprouting broccoli and endive salad

This crunchy salad combines endives with purple sprouting broccoli and radishes in a good herb vinaigrette.

Radish and mushroom salad

This quick salad balances the crunch of radishes with the yielding texture of mushrooms.

Raw green asparagus salad

Full of spring flavour, this salad partners raw green asparagus with sliced radishes, herbs and slivers of Cheddar.

Red cabage salad with toasted almonds

This salad has a lovely crunch to it: not just the red cabbage, but also from thinly sliced radishes and toasted almonds.

Rice and fresh spinach salad

Spinach is usually eaten cooked. Though seen less often, it can also be eaten raw, like in this salad where it is combined with rice, crunchy radishes and tinned tuna.

Salade Niçoise

Salade Niçoise is a typical Mediterranean dish that originated around the French city of Nice. As there is no real "official" recipe, everyone has their own personal version. This is mine.

Spring radish and avocado salad

This spring salad makes the most of the season's big radishes, balancing their crunch with the soft texture of avocado, in a rémoulade dressing.

The total turnip

The whole turnip goes into this recipe, in which ramekins are filled with both the root vegetable and its leaves.

Valay salad

This salad combines ratte potatoes, lettuce, radishes and chicken with a herb dressing.

Vegetable tartare

This amazing recipe from a great chef is surprisingly straightforward to make. You will need lots of different raw vegetables. These are diced really small, then bound with mayonnaise.

Warm chicken salad

This salad is a mixture of fresh, crunchy ingredients (spring onions, radishes and lettuce) with ribbons of pan-fried chicken, added while still warm.

Norwegian tartines

Scandinavian-style bread with smoked trout, and a fresh topping with herbs and shallots.

Rillettes stuffed mushrooms

In this recipe, the mushroom caps are first sautéed, then filled with fried onions and a spoonful of rillettes, then baked in the oven. Here they are served with a quick pickle made from brunoise radishes with tarragon.

Summery cheese on toast

Lightly toasted bread topped with a mixture of cream cheese, chopped spring onions, sliced radishes and fresh herbs.

Tomato ladybirds

Tomatoes filled with a tuna mayonnaise and rice mixture, in a fun ladybird shape that kids will love, served with a puree of fresh garden peas. A good way to encourage them to eat vegetables.

Red mixed pickle

This mixed pickle is made with a variety of vegetables left to mature for 2 weeks in diluted vinegar. The result is similar to gherkins and can be added to lots of recipes, or eaten with a snack or sandwich. This red version gets its name from beetroot and red cabbage, which eventually colour everything else in the jar.