Rockin' Red Radish Salsa a Hit at Schools

Our second month of DC Farm to School Local Food THROWDOWNS saw Chef Tom introducing students to something a majority had never tried - Radishes. The radishes really got a chance to shine as a healthy part of a dish kids are universally familiar with: chips and salsa. Chef Tom's Rockin' Red Radish Salsa gave kids a citrusy, fresh, not-too-spicy introduction to radishes that had them calling for more!

After students had eaten their school lunch, individual samples of the radish salsa were passed out and students were encouraged to try it and offer their feedback and thoughts on what they like or don’t like about the sample. Although some students were reluctant at first, Chef Tom heard overwhelmingly positive feedback from the students that they LOVED the salsa!

The Local Food THROWDOWN program ties in with DC Farm to School's new Farm Fresh Feature effort, which helps schools celebrate a different local, in-season veggie each month. The Farm Fresh Feature for May is Strawberries - and our Local Food THROWDOWN recipe is a super-tasty Strawberry Gazpacho soup!


Radishes are a classic salsa ingredient in Mexico, and the technique of mixing a vegetable with an acid, chiles, and fresh herbs is common in many other parts of the world. This would go great with steak, or quesadillas, or just serve it with a big bowl of tortilla chips!

  • 2 cups chopped or grated red radishes (about 1 pound)
  • ½ English cucumber, peeled and diced
  • 2 scallions (green onions), thinly sliced (use only the green part for less onion flavor)
  • 1 minced fresh jalapeƱo (seeds removed)
  • ¼ cup chopped fresh cilantro leaves
  • Juice of 1 lemon and 2 limes (approx 1/4 cup) to taste
  • Salt and freshly ground black pepper to taste
  1. Put all the ingredients in a medium bowl and mix thoroughly.
  2. Taste and adjust the seasoning, adding more chile, lemon, or salt as needed. 
  3. Serve immediately or cover and refrigerate for up to a day.

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