Some people might find that radishes are too spicy and intense for them in their raw state. While you can cook or roast the radishes to mellow them out, here's an easy step you can take to help tame the spicy bite so you can use them with abandon in your next salad!
This tip comes from Cara Mangini, author of upcoming book The Vegetable Butcher and the star of our recent Vegetable Butcher series:
"If you can’t take the heat, peel your radishes. (Their punch is mostly delivered through their skins.)"
Easy, right? Just grab your vegetable peeler, peel, and then enjoy the radishes raw. No skin, less zing. If you plan on peeling your radishes, I would recommend buying larger ones. The smaller ones, like French or icicle radishes, may be a bit harder to peel.