Raita with Crispy Radishes

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

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  • Servings: 1 1/2 CUPS

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  • 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

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

461779 recipes/raita-with-crispy-radishes 2013-12-06T23:43:53+00:00 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

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