Cactus Paddle Salad Nopales Salad Recipes

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CACTUS PADDLE SALAD (NOPALES SALAD)

If you can't get fresh nopales, you can substitute a 12 - 15 ounce jar of the cactus pieces, drained. If you can't find Mexican queso fresco, you can substitue feta cheese--but the feta may be saltier than the queso so adjust your seasoning.

Provided by Chef Kate

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13



Cactus Paddle Salad (Nopales Salad) image

Steps:

  • Heat 6 inches of water and 1/2 teaspoon of the salt to a boil in a Dutch oven over medium-high heat.
  • Add the cactus and boil, uncovered, until tender, about 20 minutes.
  • Drain the cactus and transfer it to a large bowl.
  • Add tomato, onion and cilantro; set aside.
  • Whisk together the oil, vinegar, oregano and salt; pour over the vegetables and toss.
  • Line a platter with lettuce leaves; top with salad; sprinkle with cheese; garnish with jalapenos and radish slices.

1/4 teaspoon salt
4 medium nopales, trimmed, scraped, cut into strips
1 large tomatoes, cored, peeled, diced
1 small onion, diced
6 fresh cilantro stems, chopped
3 tablespoons olive oil
1 tablespoon balsamic vinegar or 1 tablespoon cider vinegar
1/8 teaspoon oregano
1/8 teaspoon salt
8 romaine lettuce leaves
3 tablespoons queso fresco, Mexican, crumbled
2 pickled jalapeno peppers, drained, sliced
8 radishes, thinly sliced

CACTUS PADDLE SALAD/RELISH OR ENSALADA DE NOPALITOS

Make and share this Cactus Paddle Salad/Relish or Ensalada de Nopalitos recipe from Food.com.

Provided by Diana Adcock

Categories     Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 10



Cactus Paddle Salad/Relish or Ensalada de Nopalitos image

Steps:

  • If the cactus is in big chunks dice to 1/2-1/4 inch pieces.
  • Toss together with the tomato, onion and cilantro.
  • Whisk together the dressing ingredients and toss with the salad.
  • Serve.

Nutrition Facts : Calories 41.7, Fat 3.5, SaturatedFat 0.5, Sodium 76.3, Carbohydrate 2.6, Fiber 0.8, Sugar 1.4, Protein 0.5

1 (15 ounce) jar cactus pieces, drained and well rinsed
1 ripe tomatoes, cored and diced
1/4-1/2 cup diced red onion
6 -8 sprigs cilantro, chopped
3 teaspoons vegetable oil
1 teaspoon cider vinegar
1/2 teaspoon dried oregano (Mexican if you can find it)
1/8 teaspoon salt
black pepper
1 pickled jalapeno, diced

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