Lunch: 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

Instructions

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.

Add a review for Raita with Crispy Radishes