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Thursday, January 7, 2016

Picado De Rabano- Guatemalan Radish Salad Recipe- Paleo, Vegan, Low Carb, Fat Free

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I must admit that, like many other Americans, when I think about Central American cuisine, I really have no idea what it is like- I have this misguided idea in my head that it's all Tex-Mex style, guacamole and chili and salsa and burritos and tortillas, and that every country in Central America eats exactly the same thing. I know that's incorrect, though, and that Guatemalan cuisine is not the same as Mexican, and is different than Honduran, etc...
But still, my mind wants to stereotype all Central American dishes to be a certain style.

Recently I looked at some pics of weekly groceries from families around the world, and the Guatemalan cuisine looked healthy and not full of processed foods, which inspired me to want to learn more about what they at in Guatemala.
I discovered this tasty looking recipe- picado de rabano- a radish salad made with ingredients that I'd never have pegged as Central American- I didn't know oranges and mint were used in Guatemala, but apparently this dish is very common there, so different than the stereotype I had in my head...

It seemed like the perfect recipe to try out since I had a bunch of oranges and radishes that I'd bought cheaply. My only regret is that I didn't taste this recipe until today. It is so delicious and refreshing and healthy and cheap. I know this will easily be a favorite in my home. I highly suggest you try it.

Additional bonus- it is paleo, vegan, allergy friendly, no added sweetener, low carb, and for those who actually care about it- oil free and therefore fat free (something I am not opposed to, but I know other people do try avoid).

It's actually amusing, now that I'm posting this, that once upon a time I literally had no idea what to do with radishes, that I'd try to scrounge around to come up with good recipes using them since they were cheap, and now it's a staple vegetable in my house.

Picado De Rabano- Guatemalan Radish Salad Recipe- Paleo, Vegan, Low Carb, Fat Free

Ingredients:
1 pound of radishes
1/4 cup of fresh mint or 1/2- 1 tablespoon dried mint (you can use basil instead, it also tastes good but is not traditional)
1/8 cup lemon juice
1/8-1/4 cup orange juice (or more lemon juice if you don't have)
Salt and black pepper to taste
1/2 teaspoon garlic powder (optional)

Instructions:
1. Slice up your radishes thinly or mince them into small pieces.

2. Add your lemon and orange juices.

3. Chop up your mint and add.

4. Add salt and pepper to taste- I used quite a lot of salt, but if you're not a salt fan use however much you wish.

5. If you desire to do so, add a little bit of garlic powder to round out the flavor some more.

6. It is best served chilled, after marinating at least 30 minutes, but you can eat it right away, it just won't be as good.

Enjoy!

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If you like radishes and/or you can get them cheaply, here are some more radish recipes I love:

Curried Carrots and Radishes

Mu Sangchae- Korean Radish Salad

Raw Radish, Beet, and Fennel Salad

Russian Radish Salad

Are you a fan of radishes? What is your favorite way to make them? Ever eaten any Guatemalan food? If not, what do you associate with Guatemalan cuisine? Would you have believed that this was Guatemalan?
Does this look like a recipe you'd try?

8 comments:

  1. We really enjoyed this with lunch today. I didnt have any lemons so i used limes instead. Refreshing. Thanks for a new salad. Now im wondering what to do with the leaves. Any suggestions?

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