Raita with Crispy Radishes

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

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

  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.

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