Raita with Crispy Radishes
- Contributed by Mary Barber and Sara Corpening
- ACTIVE:
- TOTAL TIME:
-
SERVINGS:
1 1/2 CUPS
Recipe: Raita with Crispy Radishes
- MAKE-AHEAD
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 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.
- From 10 Simple Hors d'Oeuvres
- Published June 1998





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