How To Cut Radishes

Radishes are one of the best vegetables to add flavor, texture, and presentation in numerous recipes — and you can cut them in multiple ways, too!

How to cut radishes? Radishes can be cut just like any other rounded vegetable. They can be chopped, julienned, and halved. Just chop off the root and stems and cut them in any way you like! You can even cut them into interesting shapes and designs for presentation. 

Read below to learn more about the right way to cut radishes, how to pick the freshest radishes for cutting, how to store them, and more! 

How To Select Fresh Radishes 

Radishes come in many different sizes and shapes, but in essence, they will always have a bulbous body with a leafy stem and a protruding root. 

If you want to pick the best radishes, then you will need to look at all three of these anatomical parts of the vegetable. 

Start with the leaves or stem! 

Fresh radishes should have vibrant green leaves that look like they have just been plucked from the ground. The leaves must have a smooth texture. Make sure that there isn’t any slime or other imperfections around them. 

While it isn’t super important to look for these small details, if you want the best radishes, then you will have to pay attention! 

Once satisfied, move down to the bulb!

The body of this vegetable will have a smooth but firm texture. Run your fingers around the surface of the radish to detect overly tender sections. Remember: fresh radishes will not have soft indents or blackened areas. 

The bulb should have a vibrant color and should not have holes on its surface, which would indicate an old or new infestation. 

Finally, check the root at the bottom!

This single protrusion has a unique shape that is redder on top and whitish at the bottom. 

If you see any slime or a blackened root, then this could mean that the vegetable has been sitting around for a long time and has started to go bad, which would greatly affect its shelf life, flavor, and texture. 

Pick out radishes according to our criteria above and you should be able to store them for about 2–4 days at room temperature and up to 1–2 weeks in the fridge!

How To Cut Radishes 

Now that you know how to get the most out of their freshness, it’s time to explore the many ways you can cut radishes!

To cut a radish, you will always have to start with a few basic prerequisites. Let’s learn what those are, then some different cutting techniques!

Preparation Basics 

Here is how to prepare radishes:

1. Properly wash the radishes under the sink. Run clean water until all of the debris has been cleared. You can also gently rub your fingers across the bulb to remove stubborn debris. 
2. Cut off the leafy part (top) and the root (bottom). Make very thin slices — don’t cut thick slices or you might end up wasting a good portion of the vegetable. You want to save as much of the radish bulb as possible for your recipe!
3. Give the radishes a final rinse (if needed) and set them aside (more on this later). 

Peeling Basics

If you don’t want the skin of the radish, or if your recipe calls for peeled radishes, then you can easily remove it using any vegetable peeler. 

Here is a step-by-step for how to peel radishes quickly — and without any food waste!

Peeling With A Vegetable Peeler 

We recommend using a Swiss or swivel vegetable peeler for the best results. 

1. Place the peeler on top of the radish, starting from either flat end. Then simply swipe down the rounded surface to remove a section of the skin. 
2. Rotate the vegetable and continue peeling it on every side until you have completely removed the skin. 
3. Wash the radish (if needed) and set it aside for the cutting methods below. 

Peeling With A Knife 

Don’t have a vegetable peeler? Then use a paring knife!

1. Lightly insert the blade of the knife near the top of the radish and then slowly slide down to the other end. This will be your “test peel.” 
2. Inspect the peel and see if it is too thick. If yes, adjust the position of the knife accordingly and try cutting a thinner peel on the next side.
3. Keep rotating the radish until you have peeled all of it. 

Cutting Basics

Now that the radishes are prepped (and maybe peeled), let’s learn how to cut them!

How To Slice Radishes

This cutting method is a classic. 

Sliced radishes can be used in infinite ways. They can be seasoned and cooked as it is, or they can also be added as a garnish on many dishes — and salads, too!

Here is how you can slice radishes:

1. On a chopping board, turn the radish sideways so that the cut ends are facing left and right. 
2. Start from the stem side. Use a chef’s knife (or any sharp knife) to cut appropriately thick slices — the thickness of the slices is subjective, but you can try cutting ½- or ¼-inch slices to get started. 
3. Keep slicing the radish equally until you reach the root end. Collect all the slices and enjoy!

Here’s a quick video from V&V Supremo on YouTube that shows this in action:

How To Chop Radishes

Chopped radishes are an excellent way to add color and texture to any salad. This type of cut is also very popularly used in cooking — and can make various radish-inspired recipes!

Here is how you can chop radishes:

1. Position the radish so that it is on either one of its cut sides (root or stem).
2. Once you have a stable base, cut the radish down the middle to halve it. 
3. Halve each piece again so that you have 4 chopped pieces.
4. Optional: Want even smaller pieces? You can keep halving your radish pieces to create 8, 16, or more pieces as desired! 

You can also take the easy route and use a vegetable chopper like this one. Here’s a video from JW Burrell on YouTube showing how easy it is!

How To Julienne Radishes

Julienned vegetables are a favorite at upscale restaurants for the visual flair that they bring to a dish — plus the skill that masters of this technique have honed through years of practice!

Julienned radishes are an excellent way to add texture and a very pleasing presentation to your dishes. 

Here is how you can julienne radishes:

1. Set the radish on a cutting board so that it sits on either flat end. 
2. Cut the radish down the middle to create two halves. 
3. Lay each half flat and begin thinly slicing from either side. This will create wider julienne pieces that you can use as a garnish or in salad recipes. 

Optional: Want even finer, matchstick-like cuts?

1. Use the Slicing Method or a mandolin slicer to create equally-sized round slices, then stack the slices and compress them with your fingers.
2. Now start cutting from either side for thin pieces. This method will result in ginger-like cuts! 

Here’s a quick video from The ZWILLING Group, USA on YouTube that shows this technique in action:

Novelty Cuts

Want to up your presentation game? Then try cutting a rose or any other shape from radishes! 

The round shape of this vegetable opens up a lot of possibilities to create interesting shapes which can liven up your dinner table and salads.

Here’s how to make a basic novelty shape:

1. Set the radish flat on its flat end. 
2. With a sharp knife, start at either end and begin cutting the radish halfway. Do not completely slice the radish. You want the base to be intact! Continue slicing to the other end, leaving ¼ inch gaps between every cut.
3. Once you have made the slits, dip the radish (face down) in a bowl full of cold water for 30 minutes. This will open up the slits and prevent them from merging. 
4. Next, rotate the radish so that the slits are horizontal to you. Repeat Step 2 and cut the radish again using the same strategy. 
5. Let the radish rest in cold water for another 30 minutes to open it up even more.
6. Now, you can either set the radish as it is, or you can further cut some of the slits using a scissor to create interesting shapes and designs. Use your imagination and have fun! 

Here’s a lovely video from Fruity Freshy Juicy on YouTube showing how to make flowers from radishes and cucumbers:

Related Questions 

There are many ways to cut radishes for presentation and texture purposes. Now that you know how to do it, here are some related questions we thought you might have.

Should you discard the greens when trimming radishes?

If you don’t plan to use them, then yes, you can discard the radish greens and only keep the bulbs. However, you can also eat the leaves for both flavor and nutrition! 

Radish leaves can be sautéed or chopped. We recommend using them in salads or other recipes that call for a lightly peppery and mild flavor. 

How do you store cut radishes?

After cutting the radish, move the pieces to an airtight container and store them in the fridge at 4°F. They should be able to retain their freshness and crispiness for about 2–3 days. 

We don’t recommend freezing radishes because they will likely lose their unique texture and flavor, but it is possible.

If you do want to freeze them, then first blanch the pieces and then dry them using a paper towel before storing them in an airtight container in the freezer at 0°F. Consume frozen radishes within 2–3 months. 

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