Though the radish is a root vegetable that is in season during the fall, it is available year-round, added to salads, nestled in sandwiches, and used as a decorative garnish. If you are used to radishes being a simple salad ingredient, try these kid-friendly radical radish recipes that your whole family will love.

Picking the right radish

When choosing radishes at the market, opt for ones that are plump, firm, and free of cracks or marks. If you plan on serving radishes raw as a snack, buy them with the leaves still attached (as long as the greens are fresh and brightly colored) because it means the radishes will taste and look fresher.

If you want a sweeter flavor, choose smaller radishes; and if you love sharp, hotter radishes, opt for the large ones. Radishes are available in the produce aisle in bunches with their leaves attached, or trimmed and sold in plastic bags. Buy the bagged variety if the leafy topped radishes look wilted or old or if you are planning to use the radishes in dishes that appearance is not as important (as in a sandwich, stir-fry, or other cooked dish).

Storing radishes for optimal freshness

Place radishes in a perforated plastic bag in the crisper drawer of your refrigerator. Radishes with leafy tops should be used within a day or two because the leaves tend to spoil quickly. Once you trim the leaves off, use them as part of the ingredient list for a homemade vegetable stock, or discard. Radishes without leafy tops can be kept up to a week. You will know if your radishes are getting past their prime if they feel spongy, look dull, and start developing blemishes.

Preparing radishes

Trim the leafy tops and tiny root ends from the radishes. Rinse radishes in a bowl of cold water and pat dry with paper towels. If you are going to serve the radishes as a snack, appetizer, in a salad, or as decorative garnish, soak them in ice water for 10 to 15 minutes so they are extra plump and crisp for show.

Radical radish recipes your family will love

Radish Cream Cheese Rafts
Serves 4

This is a perfect recipe to take on a picnic or eat in the backyard this summer. Serving your kids “rafts” makes the dish fun and irresistible. If you are going to pack a picnic, store the toasts and radish spread separately and assemble when you are ready to eat.

Ingredients:
8 large radishes, trimmed
6 tablespoons softened cream cheese
2 tablespoons finely minced fresh parsley
1 (8-ounce) baguette, sliced
Salt and pepper to taste

Directions:
1. Preheat oven to 375 degrees F. Grate radishes into a bowl or use the grater disk and grate using your food processor. Combine with cream cheese and parsley.

2. Place baguette slices on a baking sheet and toast in the oven until crisp (but not rock hard) and golden. Remove from the oven and spread each toast with radish cream cheese. Season with a little salt and black pepper and serve.

Asian Radish Slaw
Serves 8

This Asian-inspired coleslaw is a healthy change from the Miracle Whip or mayonnaise-laden versions. Even better, classic coleslaw recipes have lots of added sugar. This recipe contains less, but you won’t miss it because of the yummy mélange of other fun flavors. Try this as a topping for burgers, pulled pork sandwiches, or as a crisp, flavorful side-dish.

Ingredients:
1 tablespoon minced or grated fresh ginger (or 3/4 teaspoon ground ginger)
1/4 cup finely chopped or grated red onion
1/4 cup creamy peanut butter
1/2 cup rice wine vinegar (or apple cider vinegar)
2 tablespoons soy sauce
1 tablespoon packed brown sugar
1/4 cup extra virgin olive oil
4 cups shredded green cabbage
15 to 20 small radishes, halved, thinly sliced
1/2 cup chopped green onions
1/2 cup dry-roasted peanuts

Directions:
1. In a small bowl, whisk together ginger, red onion, peanut butter, vinegar, soy sauce, and brown sugar. Gradually add the oil, whisking to blend and set aside.

2. In a large bowl, toss together cabbage, radishes, and green onions. Pour in half of the dressing and toss until slaw is well coated, adding more dressing, if needed. Garnish with peanuts and serve with extra dressing.

Radish Mice
Makes 12 mice

This is a Martha Stewart trick that will have your kids fighting over who gets the last “mouse.” Serve these cute edible little creatures as part of a buffet vegetable platter or simply use them as plate props to keep your kids interested in dinner.

Directions:
1. Using a paring knife, trim off the leafy end of each radish, creating a small white circle that will be the nose of the mouse. Don’t trim off the tiny root because it will be the tail of the mouse.

2. Cut off a small slice from one of the sides of the radish to give the mouse a flat base so it will stay upright and not roll. Cut a small triangular wedge out of the removed slice to make ears.

3. Using the tip of the knife, make a slit near the stem end (the end with the white circle) and insert the ears, pointy ends up. Mice are ready to be served.