Marinated Smashed Radishes
When spring rolls around, it brings with it the freshest of greens, tender herbs, and a rainbow of root vegetables. Among them, the humble radish often gets overlooked. But not anymore. This Marinated Smashed Radish recipe transforms a crunchy, peppery root into a flavorful, juicy, and irresistibly snackable side dish that’s as pretty as it is delicious. These radishes are lightly smashed, marinated in a punchy dressing of garlic, herbs, vinegar, and olive oil, and left to soak up the goodness.
Why You’ll Love These smashed marinated radishes?
- Quick & easy: Comes together in under 15 minutes, plus marination time.
- Healthy: Packed with fiber, antioxidants, and fresh herbs.
- Naturally vegan and gluten-free: Perfect for most dietary needs.
- Flavor-packed: A balance of tang, salt, sweetness, and herbs.
- Great for meal prep: Keeps well in the fridge for up to 3 days.
The Beauty of Smashed and Marinated Vegetables
Smashed vegetables have taken the culinary world by storm, and for good reason. From smashed cucumbers in Sichuan cuisine to smashed potatoes in gastropubs, the technique is simple but effective. By smashing, you create cracks and crevices in the vegetable that absorb flavor more quickly and deeply than slicing ever could.
Marinating smashed radishes draws out their spicy edge and softens their bite, making them more mellow and aromatic. It’s a technique rooted in many global cuisines—think of pickled red onions in Latin America, vinegar-dressed daikon in Japan, or herb-packed salads of Eastern Europe.
Why Radishes Deserve the Spotlight
Radishes are one of spring’s earliest vegetables. Crisp, peppery, and cheerful in color, they’re easy to grow, inexpensive to buy, and packed with nutrients. Rich in vitamin C and antioxidants, they support digestion and hydration due to their high water content.
While most people are used to eating radishes raw in salads or as a crunchy snack, they have much more potential. Marinating brings out a different side of the radish—milder, juicier, and full of layered flavor. Smashing them enhances texture while allowing the dressing to penetrate into every nook.
The Recipe: Marinated Smashed Radishes
Ingredients
- 500g fresh radishes (about 2 generous bunches)
- 2 garlic cloves, finely grated or minced
- 2 tbsp chopped fresh dill
- 2 tbsp chopped fresh chives
- 1 tsp salt
- 1½ tsp sugar
- 2 tbsp apple cider vinegar
- 2 tbsp olive oil
Serving Suggestions
These marinated smashed radishes are incredibly versatile. Here are just a few ideas:
- As a side dish to grilled tofu, or beans
- Tucked into wraps or sandwiches, especially with hummus or other favorite dip.
- Scattered over grain bowls for a pop of acidity and crunch.
- Added to salads or slaws for depth and brightness.
- As part of a mezze or antipasti spread, alongside olives, roasted nuts, and dips.
Their vibrant color also makes them a visual standout on any table.
Tips and Variations
- Don’t over-smash: You want them to crack, not disintegrate. A gentle press does the trick.
- Change the herbs: Try parsley, mint, or tarragon in place of dill and chives.
- Add spice: A pinch of red chili flakes or sliced fresh jalapeño adds heat.
- Use lemon juice: Swap vinegar for lemon for a citrusy twist.
FAQs About Marinated Smashed Radishes
Can I use a different type of radish?
Absolutely. While red globe radishes are ideal for this recipe, you can experiment with French Breakfast radishes, purple daikon, or even watermelon radishes for a stunning color effect. Just note that the spiciness and texture may vary.
Do I have to smash the radishes?
Technically, no—but smashing them is what helps absorb the marinade and changes the texture in a delightful way. If you skip this step, increase the marination time to compensate.
Can I make this ahead of time?
Yes! These radishes taste even better after a few hours or overnight in the fridge. Make them a day ahead for a party or picnic and store them in an airtight container.
How long do marinated radishes keep?
Stored in the fridge in a sealed container, they’ll stay fresh for 3 to 4 days. After that, they may lose their crunch or become overly vinegary.
What if I don’t have fresh dill or chives?
You can use other soft herbs like parsley, mint, or cilantro. If using dried herbs, reduce the quantity (about 1 tsp dried dill and 1 tsp dried chives).
What dishes pair well with these radishes?
They go beautifully with herbed lentils, grain salads, or even creamy pasta dishes. Their acidity and crunch are great for cutting through richness.
Check out more recipes:
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Marinated Smashed Radishes
Ingredients
- 500 g (1.1lb) fresh radishes (about 2 generous bunches)
- 2 cloves garlic minced
- 2 tbsp chopped fresh dill
- 2 tbsp chopped fresh chives
- 1 tsp salt
- 1 ½ tsp sugar
- 2 tbsp apple cider vinegar
- 2 tbsp olive oil
Instructions
- Rinse the radishes well, scrubbing off any dirt. Trim the tops and tails. Place them on a sturdy surface and use the side of a large knife or a flat-bottomed glass to gently press each radish until it cracks open. You’re not aiming to pulverize—just to break them so the marinade can seep in.
- In a large bowl, whisk together the garlic, dill, chives, salt, sugar, vinegar, and olive oil until combined.
- Add the smashed radishes to the bowl and gently toss to coat. Let them sit for at least 30 minutes at room temperature, tossing occasionally. For deeper flavor, cover and refrigerate for 2 hours or even overnight.
- Serve chilled or at room temperature. Spoon over extra marinade before serving.
This one doesn’t work for me. The marination ruins the crunch of the radish and gives them a weird almost unpleasant texture(to me at least). If you make this I’d recommend the minimum marination time.