Raita with Crispy Radishes
Radish roses make a pretty accompaniment to this cucumber-yogurt dip, but flat breads and other vegetables work too.
Raita with Crispy Radishes
Raita with Crispy Radishes
Raita with Crispy Radishes
Ingredients
- 3/4 cup plain whole-milk yogurt
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1/2 cup finely chopped seeded cucumber
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1/4 cup sour cream
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1/4 cup finely shredded mint leaves
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3 tablespoons finely chopped red onion
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1 1/2 teaspoons rice vinegar
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1 teaspoon fresh lime juice
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1 teaspoon finely chopped jalapeño
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1/2 teaspoon minced fresh ginger
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1/2 teaspoon finely grated lime zest
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1/2 teaspoon kosher salt
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24 radishes, stems trimmed
Directions
- 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.
Raita with Crispy Radishes
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