BACKGROUND The specific structure of low-processed foods places unique demands on technological processes. The study examines an alternative protocol to preserve the quality of shredded radish during cold storage – applying pre-storage treatments with the probiotic Lactiplantibacillus plantarum (SP) alone or in combination with the prebiotic inulin (SPI). RESULTS Shredded radish samples were soaked in the functional solutions and, after cold storage, were further tested in terms of colour changes, microbiological quality, nutritional value and antioxidant properties. The treatments not only improve microbiological safety and enhance colour stability but also maintain nutritional value without any adverse effects. The SPI-treated samples showed a 56% reduction in coliforms compared to the control and were rich in probiotics (6.74 log10CFU g−1). Both treatments reduced browning, which was especially visible in the SPI samples (40%). Compared to fresh samples, the application of SPI significantly increased the levels of glucoraphenin (2.19-fold), glucobrassicin (2.48-fold), gluconapoleiferin 1 and 2 isomers (2.97- and 2.17-fold) and oxodihydroxyoctadecenoic acid (29-fold). These changes were reflected in the improved antioxidant properties, including reducing, antiradical and lipid-protecting capacities. Treatments slightly decreased starch and protein content but without any negative impact on digestibility. CONCLUSION The results confirm that the pre-storage treatments described may be an alternative to traditional preservation methods and are practical tools for extending the shelf life and overall quality of shredded radish. © 2025 Society of Chemical Industry.