Orange, JÃcama, Radish, and Pork Rind Salad
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 to 8 first-course or side-dish servings
- 1 teaspoon salt
- 1/3 cup distilled white vinegar
- Carbohydrate 40 g(13%)
- Cholesterol 11 mg(4%)
- Fat 7 g(11%)
- Fiber 9 g(38%)
- Protein 9 g(17%)
- Saturated Fat 1 g(7%)
- Sodium 311 mg(13%)
- Calories 240
Preparation 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:ChojÃn, without pork rinds and peanuts, can be chilled up to 1 day.
Preparation 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:ChojÃn, without pork rinds and peanuts, can be chilled up to 1 day.
