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Guatemalan Chojín Salad

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  • Prep 30 min
  • Total 30 min
  • Ingredients 8
  • Servings 4
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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.
by Pilar Hernandez
Updated Sep 3, 2015
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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

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.

Expert Tips

  • tip 1
    If desired, rinse the onion with hot water to soften.
  • tip 2
    Try substituting chicharrón with bits of fried bacon.
  • tip 3
    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.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • 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.
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