Red radishes (Raphanus sativus) are crisp cruciferous root vegetables with bright red skin, white flesh, and a distinctive peppery flavor. Their pungency comes from isothiocyanates formed when the radish is cut, grated, or chewed, while anthocyanins provide the red color of the skin. Red radishes also provide fiber, potassium, and other phytochemicals characteristic of cruciferous vegetables. Their crisp texture and sharp flavor make them especially useful in salads, slaws, tacos, grain bowls, sandwiches, fermented vegetables, and other fresh dishes.