Sweet & Sour Radishes

A simple recipe for an interesting take on radishes, and a quick extra side dish for a barbecue or potluck when the radishes are flooding in from the garden. (It’s also good for destressing, as you will see by the preparation instructions!)


  • 35 red radishes
  • 1/2 tsp salt


  • 1 T light soy sauce
  • 1.5 T rice wine vinegar
  • 2 T sugar – This is one of the few recipes in which I use white cane sugar, as the raw and brown kinds give an undesirable color to the dish
  • 1 T sesame oil


  1. Scrub and dry the radishes, then remove the greens (you can make a great stirfry with them!) and the root ends.
  2. Using the flat of the knife blade, smack the radishes until they crack open (really whack them hard – you may want to do this in a plastic bag to avoid the flying juice), then cut them into quarters – it’s okay if they’re not nice and even – the cracked surfaces allow more flavor to seep in.
  3. Add the salt, mix well, and marinate for at least 1 h – this will extract some of the bitterness and also allow the radishes to absorb more dressing.
  4. Pour off the accumulated liquid, mix with the dressing, and allow to marinate for 30 m before serving.

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