Red radishes are a good source of fiber to regulate the digestive tract and vitamin C to strengthen the immune system while reducing inflammation. They have a sharp, peppery flavor well suited for fresh and cooked preparations. The radishes are a versatile ingredient and can be sliced and displayed on vegetable platters, chopped and mixed into slaws, or sliced thin and used as a topping over tacos, layered into sandwiches, or sprinkled into pasta and pizza. Red radishes pair well with herbs such as parsley, tarragon, basil, oregano, and chives, citrus, cream-based sauces, mushrooms, kohlrabi, beets, cucumbers, asparagus, seafood, and meats such as beef, pork, and poultry.
