The Simplest Way to Make Radishes Less Spicy

Christine Gallary
Christine GallarySenior Recipe Editor at The Kitchn
After graduating from Le Cordon Bleu in Paris, I worked at Cook's Illustrated and CHOW's test kitchens. I've edited and tested recipes for more than 15 years, including developing recipes for the James Beard-award winning Mister Jiu's in Chinatown cookbook. My favorite taste testers are my husband, Hayden, and daughter, Sophie.
published Jul 29, 2015
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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!

(Image credit: Christine Gallary)

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.)”

– The Vegetable Butcher Wants to Guide You to Your Radish Soul Mate

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.

More on Radishes:

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Ingredient
Salad
Tips & Techniques
Vegetables