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

Instructions

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.