Raita with Crispy Radishes

• 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 jalapeno
• 1/2 teaspoon minced fresh ginger
• 1/2 teaspoon finely grated lime zest
• 1/2 teaspoon kosher salt
• 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.
3. Transfer the radishes to a bowl of ice water and refrigerate until they open up, at least 1 hour.
4. Drain the radishes and serve with the raita.

milk, seeded cucumber, sour cream, mint leaves, red onion, rice vinegar, lime juice, jalapeno, fresh ginger, lime zest, kosher salt, radishes

Taken from www.foodandwine.com/recipes/raita-with-crispy-radishes (may not work)