Author: Cyndie Story
Last saved by: michelle.armstrong
Company: Culinary Solution Centers, LLC

Fresh Fruit and Vegetable Program
Vegetable Preparation Methods and Tips

Segment 34: Radish

Chef Cyndie: Radishes are in the cruciferous vegetable family along with broccoli and cabbage.  The fresh raw radish is white, crisp, and spicy hot in flavor.  Nutritionally, radishes provide vitamin C, potassium and folic acid.  Select radishes that are firm, with smooth skin that is not cracked or has dark spots.

The peppery hot flavor of the radish is mostly located right under the red skin. Providing a low fat dip along with the radish may cool the taste buds and improve student acceptability. 

To prepare, rinse well; you may need a vegetable brush to remove all the debris.  Remove and throw away the root and stem ends using a chef’s knife.  To make full moon slices, simply place the radish on your cutting board and slice.  To make this step a little easier, make half moon slices by cutting the radish in half first so that it is not rolling around on your cutting board.  

If you have a sect ionizer, you may use it to make radish slices.  Simply put in the slicing blade, place the radish on top and pull the handle.  Change the blade to the four wedge and now you have radish quarters.  Although, making radish quarters is pretty easy to do with a chef’s knife. Radishes may also be shredded for salads or slaw.  

Depending on the amount of product you need, this task may be difficult and time consuming.  In some instances processing whole radishes may require a food processor to complete these tasks easily and quickly. See the segment titled Automated Food Processing Equipment for more information on slicing radishes.

You can’t have a rainbow without the color red.  Make spicy hot radish flavor part of your healthy diet.