COVID-19 ALERT: View our Frequently Asked Questions.

EN ES
Call (904) 880-5522
Select Page

Radish: An Underestimated Root Vegetable

Karen Alexander, Licensed Registered Dietitian Nutritionist

November 20, 2019

The radish is a member of the same plant family as broccoli, cabbage, cauliflower, kale, and collards. This root vegetable is easy to grow in a home garden.

Radishes are often an underestimated vegetable. Famous for their hotness, radishes contain as much potassium as bananas, they are a good source of vitamin C and are loaded with phytonutrients. Radishes come in a broad and fun variety of colors — red, pink, white, grey, black, yellow — and shapes — globelike and oblong. Interestingly, radish leaves are edible too. They are a good source of vitamins A and C and calcium, and they are especially tasty steamed or stir-fried. Although radishes can be eaten cooked, they keep their distinctive color, flavor and crispy texture when eaten raw. Try this recipe to learn a new way to include radishes in your diet.

This bulletin contains a festive-looking salad that makes a refreshing and healthy side dish during this holiday season.

Radish and Cucumber Salad

Ingredients for the vinaigrette:

  • 2 large garlic cloves, finely chopped
  • 1/2 cup balsamic vinegar
  • 1/4 cup olive oil
  • 1 teaspoon maple or agave syrup
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Your favorite herbs, fresh or dried, chopped

Ingredients for the salad:

  • 1/4 small onion, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, thinly sliced
  • 3/4 cup thinly sliced radishes

Directions

  1. Whisk the vinaigrette ingredients together in a bowl.
  2. Add the sliced onions and marinate for 10 minutes.
  3. Add the rest of the ingredients, mix well, and marinate for another 10 minutes in the refrigerator. Best served cold.
Back to Blog Home