How to Cut Radishes

If you've grown or brought home a bunch of crisp radishes, learn how to prep them. You'll usually need to cut away the greens that are attached to the top of the radish. Then, decide if you want to cut them into wedges, chop them, slice them, or cut them into decorative garnishes. Although it's best to cut the radishes right before you're ready to use them, they'll keep for a few hours in cold water.

Method 1
Method 1 of 4:

Chopping

  1. Image titled Cut Radishes Step 1
    1
    Trim off the leaves. Use a sharp knife to carefully cut off the top 1/4 inch (0.6 cm) of the radish where it meets the green leaves. If you'd also like to trim off the other end of the radish, just remove the tip that might have a few scraggly roots.[1]
    • You can actually sauté the greens in olive oil or chop the fresh greens to use as a garnish.
  2. 2
    Cut the radish in half lengthwise. To cut the radish into 2 equal sized pieces, slice the radish in half lengthwise. If you just need radish halves for a recipe, you can use them now.[2]
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  3. 3
    Slice the radish halves in half to get wedges. If you'd like radishes cut into small wedges, cut each radish half in half lengthwise. Each radish will make 8 wedges.[3]
  4. 4
    Cut the radishes wedges to make chopped radishes. If your recipe calls for chopped radishes, cut each wedge in half crosswise. Repeat this for each wedge so you get around 16 pieces of chopped radish.[4]
    • Chopped radishes are great when you sauté them in butter and mint. You can also eat them raw with butter and salt.
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Method 2
Method 2 of 4:

Slicing

  1. 1
    Cut off both ends of the radish. Use a sharp knife to trim off the top 1/4 in (0.6 cm) from the leaf end and root end of the radish. Discard the root end and consider using the leaves from the leaf end.[5]
    • Eat the greens raw or sauté them quickly in a little butter.
  2. 2
    Slice each radish thinly to make thin circles. Hold the whole radish firmly against the cutting board, taking care to protect your fingertips. Use the knife in your other hand to cut slices as thinly as you can.[6]
    • This should make whole circles that are almost translucent.
    • If you prefer, run each radish across a mandolin which will cut uniformly thin circles.
  3. Image titled Cut Radishes Step 7
    3
    Cut each radish in half before slicing if you'd like semi-circles. Take the whole radish and cut it in half lengthwise. Set the flat sides down on your cutting board and hold the radishes in place with 1 hand. Use your other hand to slice the radish halves as thinly as possible.[7]
    • Use sliced radishes in green salads or add them to relishes for a little extra crunch.
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Method 3
Method 3 of 4:

Julienning

  1. 1
    Slice the radishes into 1/8 in (0.3 cm) thick slices. Trim off the ends from the radishes and slice each whole radish into very thin slices.[8]
    • Avoid cutting the radishes in half before you slice them because they'll be harder to cut into matchsticks.
  2. 2
    Stack the slices from each radish. Place each of the slices from a radish on top of each other. You should have a stack of radish slices for each radish.[9]
    • If you prefer, you can spread the radish slices so they overlap slightly. It might just take a little longer to julienne the shingled slices than the stacked slices.
  3. 3
    Cut the slices into thin matchsticks. Use your fingers to hold the radish slices in place and hold the knife with your other hand. Slice the radishes into very thin strips. Repeat this with each stack of radish.[10]
    • Make the strips as thin as you can so they resemble matchsticks.
    • As you cut through the stack, remember that you're julienning several slices at a time.
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Method 4
Method 4 of 4:

Carving Garnishes

  1. Image titled Cut Radishes Step 11
    1
    Cut petals into the radish to make a rose. Trim off the root and greens from the ends of the radish. Cut 2 deep slices from the root end towards the stem end, but don't cut all the way through. Then turn the radish 90 degrees and make 2 more cuts. It should now look like a tic-tac-toe board. Cut an X through the radish and submerge it in cold water for 30 minutes before you use it as a garnish.[11]
    • The cuts in the radish will absorb water and expand to look like petals blossoming.
  2. 2
    Make several deep slits across a radish to create a radish fan. Cut off the ends of a radish and make deep slices across the radish. Ensure that you don't cut completely through the radish. Keep slicing across the radish to make slits that are about 1/4 in (0.6 cm) apart. Soak the radish in cold water for 30 minutes.[12]
    • The slits will open and fan apart as the radish soaks.
  3. 3
    Cut a cross-hatch design into a radish. For a unique garnish, cut off the ends of a radish and make as many thin, deep slits across it as you can. Then turn the radish up to 90 degrees and cut slits across it again. You should have a cross-hatch pattern in the radish. Soak it for 30 minutes before you use the garnish.[13]
    • The more slits you cut, the more detailed the radish will be.
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Things You'll Need

  • Knife and cutting board
  • Bowl
  • Mandoline, optional

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References

  1. ↑ https://food52.com/blog/6756-how-to-prep-radishes
  2. ↑ https://food52.com/blog/6756-how-to-prep-radishes
  3. ↑ https://food52.com/blog/6756-how-to-prep-radishes
  4. ↑ https://food52.com/blog/6756-how-to-prep-radishes
  5. ↑ https://food52.com/blog/6756-how-to-prep-radishes
  6. ↑ https://food52.com/blog/6756-how-to-prep-radishes
  7. ↑ https://food52.com/blog/6756-how-to-prep-radishes
  8. ↑ https://www.finecooking.com/article/how-to-julienne-radishes
  9. ↑ https://www.finecooking.com/article/how-to-julienne-radishes
  1. ↑ https://www.finecooking.com/article/how-to-julienne-radishes
  2. ↑ https://www.epicurious.com/recipes/food/views/radish-flowers-231168
  3. ↑ https://youtu.be/6dsMVKrPM1o?t=43
  4. ↑ https://youtu.be/6dsMVKrPM1o?t=76

About This Article

Jessica Gibson
Co-authored by:
Jessica Gibson
wikiHow Staff Writer
This article was co-authored by wikiHow staff writer, Jessica Gibson. Jessica Gibson is a Writer and Editor who's been with wikiHow since 2014. After completing a year of art studies at the Emily Carr University in Vancouver, she graduated from Columbia College with a BA in History. Jessica also completed an MA in History from The University of Oregon in 2013. This article has been viewed 18,499 times.
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Co-authors: 5
Updated: June 24, 2021
Views: 18,499
Categories: Food Cutting Techniques
Article SummaryX

To slice a radish, start by chopping off both ends. Trim off the top about a quarter of an inch below the base of the leaves. Cut away the root and discard it. Hold the radish firmly against your cutting board, with your fingertips tucked under to protect them. Using a sharp kitchen knife, cut through the radish widthwise to make circular slices. To cut the slices extra thin, use a mandolin slicer instead of a knife. If you prefer half-circle slices, cut the radish in half lengthwise before you slice it. Scroll down to learn how to carve a decorative garnish out of radish!

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