Recipes

Raita with Crispy Radishes

Name: Raita with Crispy Radishes
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

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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

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.