My F&W

quick save (...)

Advanced Search

Rating ( 0 )
0
Rate This
Comments
Save
Go to My F&W

Raita with Crispy Radishes

Contributed by Mary Barber and Sara Corpening

SERVINGS: 1 1/2 CUPS

•MAKE-AHEAD

Radish roses make a pretty accompaniment to this cucumber-yogurt dip, but flat breads and other vegetables work too.

Plus: More Appetizer Recipes and Tips

3/4 cup plain whole-milk yogurt
1/2 cup finely chopped seeded cucumber
1/4 cup sour cream
1/4 cup finely shredded mint leaves
3 tablespoons finely chopped red onion
1 1/2 teaspoons rice vinegar
1 teaspoon fresh lime juice
1 teaspoon finely chopped jalapeño
1/2 teaspoon minced fresh ginger
1/2 teaspoon finely grated lime zest
1/2 teaspoon kosher salt
24 radishes, stems trimmed

Combine all of the ingredients except the radishes in a medium bowl and refrigerate for up to 3 hours.
Cut a deep X in the root end of each radish. Transfer the radishes to a bowl of ice water and refrigerate until they open up, at least 1 hour. Drain the radishes and serve with the raita.

You Might Also Like

(0)

You must be logged in to comment. or

advertisement

advertisement