Chojín – Guatemalan Radish Salad

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  • 1 bunch red radishes, trimmed of stems (about 12 radishes)
  • 1 tablespoon fresh mint leaves, chopped
  • 1/4 cup orange juice
  • 1 tablespoon lime juice
  • 1/2 teaspoon salt
  • 1/2 cup crumbled chicharrones


  1. Use food chopper or some badass knife skills to mince the radishes.
  2. Combine with mint, juices and salt. Add half the chicharrones now and toss gently. Refrigerate up to one hour.
  3. Add remaining chicharrones right before serving to add crunch.

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