Picado de Rábano 
(Guatemalan radish salad)

Written by on in Recipe
Fresh radishes
Image by Trisha

Serve picado de rábano as a refreshing side salad for Guatemalan meals. Adding chicharrones, or fried pork rinds, turns it into a salad called chojin.

Picado de Rábano

Picado de Rábano

Course: SaladsCuisine: Guatemala
Makes

4 to 6

servings

Serve picado de rábano as a refreshing side salad for Guatemalan meals. Adding chicharrones, or fried pork rinds, turns it into a salad called chojin.

Ingredients

  • Radishes, trimmed and finely chopped — 1 pound

  • Mint, finely chopped — 1/4 cup

  • Orange juice — 1/2 cup

  • Lemon juice — 1/4 cup

  • Salt and pepper — to taste

Directions

  • Mix all together the ingredients together in a bowl and chill well before serving.

Picado de Rábano Notes and Variations

  • Chojin: Stir in 2 cups of chopped chicharrones (fried pork rinds).
  • Add 1/2 onion, finely chopped, and 1 or 2 finely chopped roma tomatoes.
  • Use 3/4 cup bitter orange juice in place of the orange and lemon juices if you can find it.

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