Salt and Vinegar Radishes

As a kid, I loved salt and vinegar potato chips. So did my dad; though we didn't eat a lot of junk food, Cape Cod Salt & Vinegar chips often made it into the house and it was easy for us to demolish a whole bag. 

When I saw Not Without Salt's recipe for salt & vinegar potato hash, it shot to the top of my recipes-to-try list. Potatoes, though, are not the first thing I jump to for dinner, especially if I want to have calories left over for dessert. (And let's face it, I always want to have calories left over for dessert.)

With potatoes off the list and spring in full swing, radishes were an obvious choice. Roasted radishes are delicious; they cook more quickly than potatoes and come out much juicier. Radishes also come with greens - quite bitter, but easy to tone down with some salt, garlic, and heat.

I used both red and daikon radishes for this recipe, just for variety. The red radishes came out much better - sweeter and lighter, whereas the daikon retained more peppery bitterness that didn't work as well with the vinegar. I'd recommend going full red radish - plus, they're cuter and easier to find in the grocery store. 

This would make a perfect side dish or base for a hash, if you add bacon and an egg. As you might have anticipated - I just ate the full pan as a single entree. For 150 calories... why not? 

Salt & Vinegar Radishes

Serving Size: 2 (as a side - 1 as a larger meal)
Nutrition for 2: 75 Calories | 4g Protein | 5g Fat

Time to Food: prep time + cook time


  • 400-500g Radishes (Note: I used half regular red radishes and half Daikon; I would recommend using only the sweeter red radishes.)
  • 1 cup + 2 tablespoons cider vinegar
  • 1 tsp olive oil
  • Handful of scallions
  • Liberal amount of salt & pepper


  1. Wash and dice radishes and greens; no need to peel them. Set greens aside.
  2. Place radishes in a saucepan, add 1 cup cider vinegar, then add additional water to cover radishes. Bring radishes and vingear to a boil, then reduce for a simmer until radishes are tender, about 10 minutes.
  3. While the radishes boil, heat 1 tsp of olive oil in a hot skillet.
  4. Once they are fork tender, add radishes to hot skillet. Sprinkle radishes with salt and then arrange them so that they're flat side down, and let them them crisp up and develop a crust for an additional 5-10 minutes.
  5. Add radish greens, scallions and additional 2 tbsp cider vinegar to pan; sautee until greens are wilted.
  6. Remove from heat and season liberally with salt and pepper. Best if eaten right away, while they're hot and crispy.


Of course, the original recipe is made with potatoes, and has eggs baked on top. Fried eggs would be a fantastic addition on top of these radishes, as would any other greens (spinach, kale), starchy veggies (parsnips, perhaps), or caramelized onions.