Raita with Crispy Radishes

• MAKE-AHEAD

Ingredients

1. 3/4 cup plain whole-milk yogurt
2. 1/2 cup finely chopped seeded cucumber
3. 1/4 cup sour cream
4. 1/4 cup finely shredded mint leaves
5. 3 tablespoons finely chopped red onion
6. 1 1/2 teaspoons rice vinegar
7. 1 teaspoon fresh lime juice
8. 1 teaspoon finely chopped jalapeño
9. 1/2 teaspoon minced fresh ginger
10. 1/2 teaspoon finely grated lime zest
11. 1/2 teaspoon kosher salt
12. 24 radishes, stems trimmed

1. Combine all of the ingredients except the radishes in a medium bowl and refrigerate for up to 3 hours.
2. 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.