We grow two types of bunched radishes. Regular round red radishes and the long skinny bi color French breakfast. Radishes are known for their crisp flesh and peppery flavor and are generally eaten raw, though they can also be steamed and tossed with salt and butter or added to stir fries. If the weather is hot and dry radishes will be especially spicy and tend to milder with cooler weather. 
Napa Cabbage and Radish Slaw (you can also use bok choi, regular cabbage, or other greens in place of the napa cabbage)