0.0 0

Raita with Crispy Radishes

  • Servings: 1 1/2 CUPS

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

KEY: Summer, Cocktail Party, Dinner Party, Middle Eastern, Appetizers/starters, Dips & Spreads, Make Ahead, No-Cook

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace

Ingredients

  • 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 jalapeƱo
  • 1/2 teaspoon minced fresh ginger
  • 1/2 teaspoon finely grated lime zest
  • 1/2 teaspoon kosher salt
  • 24 radishes, stems trimmed

Advertisement

How to make this recipe

  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.
Contributed By Published June 1998

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace
You May Also Like




461779 2013-12-06 Mary Barber, Sara Corpening summer|cocktail-party|dinner-party|middle-eastern|appetizers-starters|dips-and-spreads|make-ahead|no-cook june-1998,raita with radishes,radish roses,cucumber yogurt dip,hors doeuvres,Mary Barber,Sara Corpening recipes,raita-with-crispy-radishes 461779
Close