Try our radish and peanut salad then check out our miso radishes, chilli pickled radishes and more radish recipes.

Radishes come in a surprising amount of varieties. You may be used to seeing the round, cherry-like version but you can also get French Breakfast, which has an elongated shape, watermelon radish, with its nubbly green exterior and a bright pink interior, and daikon, which is shaped similarly to a carrot, large, white and used mostly in East Asian cooking.


  • 400g radishes, trimmed and quartered
  • 1 tbsp vegetable oil
  • 1 cucumber
  • 4 tbsp ponzu soy sauce
  • 1 tbsp rice wine vinegar
  • 1 tbsp smooth peanut butter
  • 1 tbsp runny honey
  • 10g ginger, grated
  • 40g roasted and salted peanuts, roughly chopped
  • 2 spring onions, thinly sliced


  • STEP 1

    Heat the oven to 200C/180C fan/gas 6. Spread the radishes on a baking tray and drizzle with the oil. Season and toss to coat. Bake for 25-30 mins or until lightly charred and soft.

  • STEP 2

    Meanwhile, slice off the ends of the cucumbers, then slice down the middle to create two halves. Turn the halves cut-side down and slice into ½ inch half-moons. Transfer to a colander set over a bowl, sprinkle over 1 tsp of salt and leave to drain for 15 mins. Discard any liquid, pat dry and add the cucumber to a large bowl.

  • STEP 3

    To make the dressing, combine the soy, vinegar, peanut butter, honey and ginger, seasoning lightly to taste. Once the radishes have cooled slightly, add to the bowl with the cucumber and toss with the dressing. Add the peanuts and spring onions, and toss together before serving.

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