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Guatemalan-Style Radish and Mint Salad
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.
4 to 6
Servings
Tip
Don’t add the mint until just before serving so it retains its bright, fresh flavor and color. In fact, a good time to prep the herb is while the salad is chilling. But don’t refrigerate it for longer than an hour or the radishes will lose some of their crispness.
55 minutes
Ingredients
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3
scallions, whites thinly sliced and greens cut into 1-inch pieces, reserved separately
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1
serrano OR jalapeño chili, stemmed, seeded and thinly sliced
Directions
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01In a large bowl, stir together the scallion whites, chili, lime zest and juice, orange zest and juice and ¼ teaspoon salt. Let stand for at least 10 minutes.
