Skip to main content
LoginSign Up
Guatemalan-Style Radish and Mint Salad

Guatemalan-Style Radish and Mint Salad

By Elizabeth MindreauSeptember 22, 2021

  • Makes
    4 to 6 servings
  • Cook Time
    55 minutes

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.

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.

Ingredients
  • 3

    scallions, whites thinly sliced and greens cut into 1-inch pieces, reserved separately

  • 1

    serrano OR jalapeño chili, stemmed, seeded and thinly sliced

  • 1

    teaspoon grated lime zest, plus 1 tablespoon lime juice

  • 1

    teaspoon grated orange zest, plus 1 tablespoon orange juice

  • Kosher salt

  • 2

    tablespoons grapeseed or other neutral oil

  • 1

    pound red radishes (without greens), halved and thinly sliced

  • 1

    cup lightly packed fresh mint, sliced into thin ribbons

Step 1

In 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.

Step 2

Stir the oil into the dressing. Add the radishes and the scallion greens, then toss. Cover and refrigerate until chilled, 30 to 60 minutes.

Mix in the mint, then taste and season with salt.

Step 3

Fried pork rinds, chopped