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Guatemalan Chojín Salad

  • Prep 30 min
  • Total 30 min
  • Ingredients 8
  • Servings 4
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Ingredients

16
radishes (2 bundles)
1/2
medium onion, finely cubed
2
tablespoons chopped mint
1
jalapeño or Serrano chile, finely chopped or sliced
Juice from 1/2 orange
Juice from 1 lemon
Salt and pepper, to taste
4
oz fresh chicharrón, cooked

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
31.4
% Daily Value
Total Fat
0.2g
0%
Saturated Fat
0.0g
0%
Sodium
551.4mg
23%
Total Carbohydrate
7.7g
3%
Dietary Fiber
2.3g
9%
Sugars
4.2g
Protein
1.0g
% Daily Value*:
Vitamin C
54.50%
54%
Calcium
3.50%
4%
Iron
3.70%
4%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Expert Tips

If desired, rinse the onion with hot water to soften.

Try substituting chicharrón with bits of fried bacon.

This salad can be stored in the refrigerator for 2 to 3 days. Add the chicharrón immediately before serving so that it doesn’t become soggy.

Directions

  • 1 Chop the radishes into small pieces. You can use the food processor, but be sure not end up with ground radishes.
  • 2 In a bowl, combine radish, onion, mint and jalapeño. Dress with orange and lemon juice, salt and pepper. Stir well and add the cooked chicharrón in pieces.
  • 3 Serve immediately or store in the refrigerator.

This traditional radish salad comes from Guatemala where it’s usually served with grilled meat and beans. I’ve paired this radish salad with chicharrón (pork rind). If possible, go to the butcher shop and purchase it fresh. Better yet, ask the butcher for pork rinds with meat, which are even more delicious. Don’t replace the mint and fresh-squeezed orange juice, as they add such maravilloso freshness to the salad.

Rate and Comment

Pilar Hernandez Pilar Hernandez
September 3, 2015

This traditional radish salad comes from Guatemala where it’s usually served with grilled meat and beans. I’ve paired this radish salad with chicharrón (pork rind). If possible, go to the butcher shop and purchase it fresh. Better yet, ask the butcher for pork rinds with meat, which are even more delicious. Don’t replace the mint and fresh-squeezed orange juice, as they add such maravilloso freshness to the salad.