Radishes (red radishes)

rábano / radis / radish

Flavor and role

A small, red-skinned radish that is crisp with a peppery bite. Usually sliced thin and served raw.

Typical dishes and uses

Pozole garnish, taco side, radishes with butter, salads

Substitutes

Use the same amount of thinly sliced daikon or kohlrabi (less peppery).

Storage

Remove leaves, wrap in damp kitchen paper and keep in an airtight container in the fridge for 1–2 weeks.

Main countries

Mexico · France · United States

Used in this book

Pozole RojoBaechu Kimchi (Napa Cabbage Kimchi)Bai Sach ChroukBánh Mì Thịt Nướng (Grilled Pork Bánh Mì)Bún Chả (Hanoi Grilled Pork with Rice Noodles)Bún Thịt Nướng (Vietnamese Lemongrass Pork Noodle Bowl)Chai Tow Kway (Singapore Fried Carrot Cake)Cơm Tấm Sườn Nướng (Broken Rice with Grilled Pork Chop)FattoushGalbi-jjim (Braised Beef Short Ribs)Galbitang (Korean Beef Short Rib Soup)Khao Man Gai (Thai Chicken Rice)Kuy Teav (Cambodian Pork Noodle Soup)Uzbek Lagman (Beef and Vegetable Noodle Stew)Mul-naengmyeon (Cold Buckwheat Noodles in Icy Beef Broth)Shabu-ShabuSinigang na Baboy (Pork Tamarind Sour Soup)Smørrebrød: Potato and Egg & ShrimpTamagoyaki (Japanese Rolled Omelette)Tempura (Shrimp and Vegetable)Asado Negro Bánh Mì (Venezuelan × Vietnamese)Anchovy-Stock Pear Gimjang KimchiCharcoal Bai Sach Chrouk with Crispy Egg and Scallion OilCrackling Roast Pork Bánh Mì (Bánh Mì Heo Quay)Bulgogi Kimchi Bánh MìBánh Mì Rice BowlDolsot Bibimbap with Crispy Rice and Beef GochujangBifana Bánh Mì (Portuguese × Vietnamese)Short Rib and Shank Quesabirria TacosSpiced Bossam with Sweet-Spicy RadishKorean Haemul-tang Bouillabaisse with Gochujang RouilleGochujang Buffalo WingsCharcoal Bún Chả with Homemade Caramel and Crispy ShallotsCharcoal Bún Thịt Nướng with Caramel Pork and Crispy ShallotsCarne Asada Nachos with Fire-Charred SalsaHawker-Style Black Chai Tow Kway with Dried Shrimp Radish CakeCharcoal Cơm Tấm Sườn Chả with Steamed Egg MeatloafCơm Tấm Tacos with Lemongrass Pork and Scallion OilCơm Tấm Rice BurgerFalafel Banh Mi with Quick Pickles and Sriracha Tahini MayoBaked Falafel Crunch BowlRestaurant-style fattoush with za'atar pita crisps and pomegranateMexican-style fattoush with tortilla crisps and avocadoLabneh fattoush toastSeared Royal-Court Galbi-jjimClear Double-Beef Galbitang with Brisket and Egg RibbonsSizzling Galbi Crispy Rice with Pour-Over BrothGochujang Fried Chicken Gua Bao with Pickled RadishPaprika Maeuntang Fish Stew (Hungarian × Korean)Warm Bacon Kartoffelsalat with Salted Cucumber and RadishYangnyeom Katsu Sando with Pickled Radish Slaw (Korean × Japanese)Double-Stock Khao Man Gai with Golden Schmaltz RiceWafu Kjøttkaker Rice Bowl with Grated Daikon and Ponzu (Norwegian × Japanese)Earthenware-Pot Kongnamul Gukbap with SquidPhnom Penh-Style Kuy Teav with Crispy GarlicKuy Teav Kalguksu (Cambodian Broth with Korean Knife-Cut Noodles)Hand-Pulled Lagman with Lamb and Chilli-Garlic OilMiso Tomato MinestroneMole Chicken Bánh Mì with Pickled Carrot and Daikon (Mexican × Vietnamese)Mujaddara Lentil Tacos with Crispy Onions and Lime CremaPyongyang-Style Mul-naengmyeon with Brisket and ShankBibim-naengmyeon GimbapPernil Bánh Mì (Puerto Rican × Vietnamese)Pozole Rojo Especial (Bone-In Broth and Chile de Árbol Salsa)Gochujang Chicken Pozole (Korean-Mexican)Pozole Quesatacos with Red Consommé DipSeared Tuna Niçoise with Jammy Eggs and Anchovy-Caper DressingSauerbraten Galbi-Jjim (German × Korean)Seekh Kebab Banh Mi (Pakistani × Vietnamese)Charcoal Dharan Sekuwa with Sesame-Radish AcharSekuwa Pork Burger with Timur-Radish Slaw (Nepali × American)Dashi Shabu-Shabu with Homemade Ponzu and Egg ZosuiClear-Broth Pork Rib Sinigang with Fresh Tamarind ExtractSinigang Ramen with Seared Pork BellyCrunchy Rye Smørrebrød Bowl with Jammy EggsClam Sujebi with Anchovy-Shiitake BrothKyoto-Style Dashimaki TamagoEdomae-Style Tempura with Matcha SaltRestaurant-Style Thieboudienne with Fish Stock and NététouWhitebait Kakiage Tempura with Tentsuyu (New Zealand × Japanese)Chicken Yassa Bánh MìDaegu-Style Yukgaejang with Leek Chilli Oil

Updated 2026-10-10