My F&W
quick save (...)

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

  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.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.