Picado de Rábano
(Guatemalan radish salad)
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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.
4 to 6 servings
Ingredients
- Radishes, trimmed and sliced into thin rounds -- 1 pound
- Mint, finely chopped -- 1/4 cup
- Orange juice -- 1/2 cup
- Lemon juice -- 1/4 cup
- Salt and pepper -- to taste
Method
- Mix all together the ingredients together in a bowl and chill well before serving.
Picado de Rábano Variations
- Chojin: Stir in 2 cups of chopped chicharrones (fried pork rinds).
- Use 3/4 cup bitter orange juice in place of the orange and lemon juices if you can find it.
