How to Cut Radishes into Pretty Shapes

A cut radish makes an attractive garnish.

Fresh vegetables make an attractive appetizer for a dinner party or a nutritious snack for your family. To spruce things up a bit, try cutting your radishes into interesting shapes. Bright red radishes cut into flower shapes add a splash of color to your vegetable tray and may even entice youngsters. Serve your cut radishes with dips and dressings that will encourage even the most finicky eaters to try this spicy vegetable. Does this Spark an idea?

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Bunch of small to medium-sized radishes
Sharp paring knife
Cutting board
Small bowl
Ice water
Paper towels

Instructions

Radish Flowers
- 1
  
  Wash the radishes under running water to remove all traces of dirt.
- 2
  
  Slice the stem and root ends off of each radish and discard.
- 3
  
  Place a radish on the cutting board with the wider root end down.
- 4
  
  Cut a vertical slice down one side of the radish beginning at the top end and cutting towards the bottom end. Make the slice about halfway to the center of the radish. Cut two or three more slices around the edges of the radish in the same manner.
- 5
  
  Cut a second series of cuts around the radish inside the first set, if the radish is large enough to accommodate additional slices.
- 6
  
  Fill a small bowl with ice water. Place the cut radishes in the ice water. Place the bowl of radishes in the refrigerator for at least an hour to allow the "flowers" to open up.
- 7
  
  Remove the radishes from the water. Drain on paper towels.
- 8
  
  Arrange the radish flowers on a platter with other fresh vegetables. Garnish with celery or fresh basil leaves if desired.
Radish Fans
- 9
  
  Place a cleaned and trimmed radish on its side a cutting board.
- 10
  
  Cut crosswise slices three-quarters of the way through the radishes. Make the slices even-spaced and parallel to each other.
- 11
  
  Chill the cut radishes in ice water for at least one hour.
- 12
  
  Drain the "radish fans" on paper towels. Serve with other cut vegetables.