Holiday dinners with my family almost always include red radishes, but my dad is the only one who ever eats them. He salts the heck out of them and pops ’em like grapes. Red radishes were also always present on my Grandma’s veggie trays, but those appeared at almost every dinner she served—she was an amazing cook so every meal felt like a holiday.
So, radishes have always been around, but I never liked them. Or, I should say, I never gave them a fair shot…they were among the massive list of foods I was too picky to eat when I was a kid, and it’s one of the few I refused to give in on as an adult. Until, that is, I made this Avocado Toast with Watermelon Radish last month.
They had one cut open at the grocery store—an excellent marketing strategy—and honestly, I really just wanted to take a picture of them in a dish. Their appearance was the driving force behind creating that recipe, but come to find out, I do like the way they taste! A lot, in fact. And, especially when mixed with Mexican flavors. (Big surprise here—Mackenzie likes Mexican food.)
For this recipe, I made a cashew cream that incorporates some jalapeno heat and slathered it between slices of radishes. This is a really easy, popable appetizer that will look great in a holiday spread: red, white, AND green?! Couldn’t have planned that better if I’d tried!
Hope you like it!
Jalapeno Radish Bites
Prep time: 30 min | Read in: 3 hours
1 bunch red radishes, stems removed
1 jalapeno, with seeds
1 cup cashews
3/4 to 1-1/4 cup of non-dairy milk (maybe even a little more—see note in directions)
1 teaspoon salt
1/2 cup chopped cilantro + a little extra for garnishing
2/3 cup diced red onion
Salt and pepper for garnish, to taste
- Soak cashews in water for at least 1 hour. Drain.
- Cut radishes into thin slices.
- Add the cashews, jalapeno (stem removed), and 3/4 cup of non-dairy milk to a blender, adding more milk as needed until everything blends smoothly. (NOTE: Use as much liquid as you need to get ingredients moving, but overall, use as little as possible.)
- Pour into a medium bowl and stir in salt, chopped cilantro, and chopped onions. Refrigerate for at least two hours, covered. (It will thicken up when chilled.)
- Use a knife to spread a small amount of cashew cream on half of the radish slices, then top with remaining half.
- Garnish with extra cilantro, salt, and pepper. (NOTE: Be sure to salt just before serving—the salt tends to “sweat” the radishes.)