Cactus Salsa Nopalitos Recipes

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CACTUS SALSA (SALSA DE NOPALITOS)



Cactus Salsa (Salsa De Nopalitos) image

This is a great way to eat healthy cactus. Its great to eat with chips or as a side dish with carne asada. Its fast, simple, and will make your mouth watery!

Provided by Chef Carodriguez

Categories     Sauces

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 (32 ounce) jar cactus pieces (Nopalitos)
1 head of small cabbage
1/2 an onion
2 large tomatoes
2 -3 jalapenos
2 -3 lemons, juice of
1 bunch fresh cilantro
pepper or garlic powder

Steps:

  • Drain and rinse nopalitos in a colander.
  • Chop nopalitos in 1/2 inch pieces.
  • Chop cabbage, onion, tomatoes, jalapenos and cilantro.
  • Mix everything in a large serving bowl.
  • Squeeze lemons and season with salt, pepper and garlic powder.

Nutrition Facts : Calories 57.6, Fat 0.4, SaturatedFat 0.1, Sodium 33, Carbohydrate 13.6, Fiber 4.7, Sugar 8, Protein 3

CACTUS SALAD



Cactus Salad image

Learn to make a classic salad from Mexico's iconic nopal cactus and discover your new favorite veggie. You can use jarred or fresh cactus pieces.

Provided by Robin Grose

Categories     Appetizer     Salad     Side Dish     Salad

Time 40m

Yield 4

Number Of Ingredients 11

1 tomato, chopped
1 small white or purple onion, chopped
2 cups of chopped, cooked nopales (from a jar, or see below recipes for instructions for using fresh cactus)
1/4 cup finely chopped cilantro (leaves and stems)
2 tablespoons olive oil
2 tablespoons freshly squeezed Mexican lime juice
1 tablespoon dried oregano
1/2 teaspoon kosher salt
Crumbled queso fresco cheese , for garnish
Thinly sliced onion, for garnish
Sliced avocado, for garnish

Steps:

  • Gather the ingredients.
  • Pour canned or jarred nopales into a strainer to drain. Rinse under running water until jar liquid is washed off. Leave nopales in long strips or chop into pieces about the same size as the tomato and onions.
  • In a large glass, ceramic, or stainless steel bowl, toss together tomato, onion, nopales, and cilantro.
  • Place olive oil, lime juice, oregano, and salt into a small jar with lid on. Shake vigorously until mixture comes together. Pour dressing over salad and toss again, gently but thoroughly.
  • Cover bowl and refrigerate salad for at least an hour and up to 24 hours for flavors to meld. To serve, garnish with cheese, onion, and avocado.

Nutrition Facts : Calories 371 kcal, Carbohydrate 23 g, Cholesterol 21 mg, Fiber 11 g, Protein 11 g, SaturatedFat 7 g, Sodium 418 mg, Sugar 8 g, Fat 29 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g

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