Recipes Raita with Crispy Radishes Be the first to rate & review! 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 By Mary Barber and Sara Corpening Updated on March 27, 2015 Print Rate It Share Share Tweet Pin Email Yield: 1 1/2 CUPS 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 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. Rate it Print