Orange, Jícama, Radish, and Pork Rind Salad

Orange, Jícama, Radish, and Pork Rind Salad

Info

Rating
Calories
322.0
Protein
12.0
Sodium
416.0
Fat
9.0

Description

Chojín Alma Guillermoprieto of Cambridge, Massachusetts, writes: "My guatemalan grandmother made a salad she called chojín. I remember the taste vividly, but when I went to Guatemala, no one knew the dish. This is my attempt to re-create it."

Ingredients

4 1/2 lb navel oranges or tangelos (6 medium)
1 medium jicama (1 lb)
1 cup sliced red onion (1/8 inch thick; 1 small)
6 radishes, very thinly sliced (1 cup)
1/3 cup distilled white vinegar
1 teaspoon salt
1 cup crumbled pork rinds
1/2 cup chopped salted roasted peanuts

Directions

  1. Cut peel, including all white pith, from oranges with a small sharp knife, then cut crosswise into 1/4-inch-thick slices and transfer to a large bowl (you should have about 4 cups).
  2. Peel jicama with a large sharp knife, then quarter lengthwise and cut crosswise into 1/8-inch-thick slices (you should have about 3 cups).
  3. Add to oranges along with onion, radishes, vinegar, and salt. Toss until combined, then chill, covered, at least 1 hour.
  4. Toss again before serving, sprinkled with pork rinds and peanuts.

Tags

    Salad Onion Pork Side No-Cook Quick & Easy Orange Peanut Radish Jícama Gourmet Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added
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