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Guatemalan picado de rábano is a chopped radish salad. The combination of the radish’s pepperiness, tangy-sweet citrus and fresh mint makes a vibrantly hued, deliciously refreshing side. For our version, instead of chopping, we halve and slice the radishes so they have greater presence in the dish. You can use any variety of small radish, including French breakfast radishes or Easter egg radishes. Serve with just about any grilled meat, or offer alongside rice and beans. The optional garnish of chopped fried pork rinds (also known as cracklings) turns the salad into the Guatemalan dish called chojín.
scallions, whites thinly sliced and greens cut into 1-inch pieces, reserved separately
serrano OR jalapeño chili, stemmed, seeded and thinly sliced
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