Roxanne Chan
January 18, 2016

Roxeanne Chan's Thai-Style Stuffed Radishes

Are you looking for a pretty yet fresh appetizer to serve at your next dinner party? Showcase the best of your garden, while incorporating the exciting flavors of Southeast Asian cooking with these stuffed radishes. This recipe comes to us from the home of Roxanne Chan, winner of the “Stuffed Veggies Contest” sponsored by G&R Publishing.

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Here’s what Chan has to say about this recipe: “Nothing shouts spring in the garden like radishes, green onions, mint and carrots. I boosted the nutrition with the soy beans and nuts, then jacked up the flavor with Asian ingredients. This eye-catching, quick-and-easy recipe is a perfect appetizer or snack to celebrate spring.”

Yield: 6 appetizers


  • 6 large red radishes
  • 1/3 cup cooked shelled edamame, coarsely mashed
  • 1 T. minced green onion
  • 1 T. toasted slivered almonds
  • 1 T. snipped mint
  • 2 T. grated carrot
  • 1/2 tsp. Thai green curry paste
  • 1/2 tsp. sesame oil
  • 1/2 tsp. seasoned rice vinegar
  • 1/2 tsp. soy sauce
  • 1 T. plain yogurt
  • black sesame seeds (for garnish)


Hollow out the center of each radish then cut a small slice from the bottom of each so they stand upright. Combine the remaining ingredients until well-mixed and spoon into the radishes, dividing equally.Garnish the plate and serve.

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