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Orange, Jicama, Radish, And Pork Rind Salad
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Submitted by:
Jessica |
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Orange, Jicama, Radish, And Pork Rind Salad is a great Guatemalan recipe. It is easy with an eye-opening explosion of flavors. |
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INGREDIENTS:
- 4 1/2 large , Naval Oranges
- 1 medium , Jicama
- 1 cup(s) , Red Onion Sliced
- 1/3 cup(s) , Distilled White Vinegar
- 1 teaspoon(s) , Salt
- 1 cup(s) , Pork Rinds Crumbled
- 1/2 cup(s) , Salted Roasted Peanuts Chopped
- 1 cup(s) , Radishes Very Thinly Sliced
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| Instructions: |
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).
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).
Add to oranges along with onion, radishes, vinegar, and salt. Toss until combined, then chill, covered, at least 1 hour.
Toss again before serving, sprinkled with pork rinds and peanuts.
Cooks' note:
Chojín, without pork rinds and peanuts, can be chilled up to 1 day. |
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