Radishes are low in Saturated Fat, and very low in Cholesterol. There are also a good source of Riboflavin, Vitamin B6, Calcium, Magnesium, Copper and Manganese, and a very good source of dietary fiber, vitamin C, Folate and Potassium.
I enjoy radishes just as a snack, however this time I thought I'd make pickles instead. I recently tried radish pickles with a Thai dish and they were quite good so looked around for a recipe.
I found this recipe on the Canadian Living Magazine website from the July 2007 issue.
Quick Radish Pickle
4 cups thiny sliced radishes (I used both Dakion and Red China Rose radishes)
1/2 tsp salt
2 tbsp rice vinegar
1 tsp granulated sugar
1 tsp sesame oil
1 (green part only) green onion, sliced
In bowl, toss radishes, salt and let stand for 15 minutes. Drain and squeeze out liquid. Add vinegar, sugar, sesame oil and green onion. Toss to combine.