
Radishes and red onions are glistening in it Spicy radish recipe. Crisp, thinly sliced radishes and tangy red onions soak in a bold blend of chili oil, vinegar, and coconut aminos for a quick, flavor-packed toss. It’s bright, punchy, and surprisingly easy to make!
A note from Kristen
This recipe is all about balancing the flavors between the mixture of radish, onion and chili oil. You get spicy, delicious and tangy in every bite. I love how the crisp radishes and sharp red onions soak up the bold dressing and are mild enough to sit down. This is a simple radish side dish with lots of flavor and very little effort. I hope you love it!
~ Kristen


Material notes
A few quick notes on the most important ingredients. Find the full ingredients list and instructions Recipe card below


How to make Spicy Radishes
01
combine
Add chopped radish and red onion to a medium bowl. Add chili oil, soy sauce, vinegar, maple syrup, sesame oil and sesame seeds.


02
Toss and serve
Toss until evenly coated and glossy. Serve immediately, or let it sit for 5 to 10 minutes for the flavors to develop. Enjoy!


So, what do I use it for?
You can use this Spicy Radish Toast as a condiment or topping on just about anything. It’s one of my go-to additions! It’s especially good on rice, in sandwiches or wraps, layered on avocado toast, or in stir-fries. Stew. It works really well in veggie burgers for an extra kick. You can serve it as a simple side dish to balance out a heavy meal, or enjoy it on its own as a quick, punchy salad.


Bold Flavor Hacks
- Using a knife or mandolin, slice the radish and onion very thinly. Thinly sliced peppers absorb the oil mixture more evenly.
- For milder onion flavor, soak chopped onions in cold water for up to 10 minutes, then drain well.
- Chili oil and vinegar are dark, so sticking to the amounts listed balances the flavors and lets the radishes shine.
- Toss just before serving if you want maximum crunch, or let it sit briefly for a deeper, more developed flavor.


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Previously published On Chandpunandyum
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