ENSALADA DE NOPALES- MEXICAN CACTUS SALAD RECIPE
Ensalada de Nopales is a Mexican salad made with boiled cactus paddles and mixed with chopped tomato, onion, cilantro, and jalapeno.
Provided by Renee Fuentes
Categories Salad
Time 25m
Number Of Ingredients 10
Steps:
- For the pre-cut cactus (nopalitos), start by rinsing the cactus under cold water. You'll see that there is some slime in the cactus. This happens once a cactus paddle has been cut and the liquid from the inside releases. If using Fresh Cactus paddles, carefully remove the thorns but still keeping most of the dark green skin in tact. Then dice the cactus paddles and rinse with cold water.After rinsing, place the cactus in a large pot of water along with Salt, Onion Powder, and some cilantro stems for flavor.
- Boil for about 15 minutes or until the nopales are somewhat soft, but still have some crunch to them. Drain and rinse the cooked cactus again under cold water, then place in bowl to make the cactus salad.
- Dice and chop tomatoes, half of a white or red onion, some cilantro, and jalapeno if you want it spicy.
- In a medium bowl, mix everything with the boiled and rinsed nopales (cactus). I also like to add squeezed lime for some acidity and add salt to taste. Taste the salad and see if more salt or lime is needed. Store the cactus salad in the refrigerator until ready to serve or keep for up to 3 days refrigerated.
Nutrition Facts : Calories 24 kcal, Carbohydrate 6 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 406 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 2 g, ServingSize 1 serving
MEXICAN CACTUS SALAD (ENSALADA DE NOPALES)
Ensalada de nopales is a quick, easy, and vegan-friendly dish that is extremely popular in Mexico as a side dish or garnish.
Provided by brokebankvegan
Categories Side Dish
Time 6h
Yield 4
Number Of Ingredients 11
Steps:
- Clean the nopales by cutting around both edges to remove the outer thorns. For the rest, run the edge of your knife in a horizontal fashion all over the paddle until the thorns are gone. Flip and repeat on the second side. Chop the de-spined nopales into small rectangles, then place them in a large pot, cover with water, and add a large pinch of salt. Bring the mixture to a boil, then lower the heat to simmer for 15 minutes, or until the nopales are tender and slightly darker green in color. In the meantime, prep the tomatoes, onion, serrano, cilantro, avocado, and queso fresco. After they've cooked, transfer the nopalitos to a strainer. Rinse under cold water while vigorously mixing to remove the slime. Add the rinsed nopalitos to a mixing bowl, then stir in the tomatoes, onions, and serrano. In a separate bowl, mix the lime juice, olive oil, Mexican oregano, salt, and pepper. Mix together, then combine the dressing with the nopales salad. Serve your cactus salad with cilantro, queso fresco, and avocado on top. Happy eating!
Nutrition Facts : Calories 26 calories, Fat 1.05666875036411 g, Carbohydrate 4.36503750027307 g, Cholesterol 0 mg, Fiber 1.22925004194857 g, Protein 0.860062500013621 g, SaturatedFat 0.149240000050222 g, ServingSize 1 1 Serving (100g), Sodium 43.5136250000721 mg, Sugar 3.1357874583245 g, TransFat 0.082198125010804 g
ENSALADA DE NOPALES (CACTUS SALAD)
Nopal, or cactus leaf, is enjoyed all over Mexico in everything from salads to soups to salsa. Here, pre-cooked nopales help you get a head start on this colorful salad that's brimming with fresh tomatoes, onion, lime juice, cilantro, and spice. Serve it up as a topping or side with tacos and tostadas.
Provided by McCormick
Categories Appetizers,Dips and Spreads,Side Dishes,
Yield 6
Number Of Ingredients 12
Steps:
- Place all ingredients, except avocado and cheese, in a large bowl; toss until evenly mixed.
- Just before serving, add vegan cheese and avocado, if desired, stirring gently to mix. Garnish with additional cilantro leaves. Serve with tortilla chips.
- Test Kitchen Tip: Nopales are the tear-shaped leaves of the Opuntia or prickly pear cactus, harvested all year long in warm, dry regions of Mexico. The pads are harvested young and have a delicate, tart flavor and crisp yet slightly chewy texture. The juicy leaves are eaten both raw or cooked in a variety of Mexican dishes. Nopales are generally sold fresh in Mexico, but jarred nopalitos can be found in Latin markets, online retailers and in the Latin aisle of most supermarkets.
Nutrition Facts : Calories 73 Calories
ENSALADA DE NOPALES (CACTUS SALAD)
Steps:
- In a small bowl or jar whisk together the olive oil, lime juice, agave or honey, dried oregano, salt and pepper.
- Set aside.
- In a large bowl combine the cactus, tomato, sliced onion, cilantro, queso fresco, and jalapeños if you're using any. Mix to combine all ingredients.
- Note: Do not mix in the avocado just yet as it will become all mushy when mixing the salad a few times. Leave it for the last step!
- Pour the desired amount of dressing over the salad and mix together.
- Add the cubed avocado and gently fold into the salad.
Nutrition Facts : ServingSize 1 serving, Sodium 800 mg, Sugar 10 g, Fiber 9 g, Cholesterol 30 mg, Calories 360 kcal, SaturatedFat 8 g, Fat 23 g, Protein 16 g, Carbohydrate 23 g, UnsaturatedFat 12 g
ENSALADA DE NOPALES Y CAMARONES - CACTUS AND SHRIMP SALAD
Cactus is a common and tasty food item in Mexico and parts of SW USA. Cactus, or NOPALES as they are known in Texas and Mexico, can be found fresh and needle free in the produce section. You can even find jars of Nopales or Nopalitos (little (pieces of) Nopales) in the ethnic aisle of your grocery store. If you choose to use those please drain them and rinse them well. Green Beans or chayote can be substituted if cactus is not available. The nutritional info here is not correct as the olive oil is used for coating the items you are grilling and in the dressing. Not all of it is consumed. This recipe is from La Comida Del Barrio (meaning Foods from the neighborhood) Latin American Cooking in the U.S., by Aaron Sanchez (Clarkson Potter, 2003) This dish would be wonderful with any Mexican cerveza (beer) or with a crisp and fruity Sauvignon Blanc.
Provided by Mamas Kitchen Hope
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Seed and dice tomatoes. Chop onion and cilantro. Finely dice the jalapeno and mix all together in a large bowl. Set aside.
- In a separate medium sized bowl, combine the garlic and half of the extra virgin olive oil. Brush the nopales with the garlic oil to coat using a basting brush, season both sides with salt and pepper to taste. Reserve the leftover garlic oil.
- Place the cactus on a preheated a grill or grill pan over a medium-high flame and cook until limp, about 4 minutes on each side. Remove and allow to cool, then cut the pads into ¼-inch thick strips. Add to the tomato mixture.
- Brush the shrimp with the reserved garlic oil and season with salt and pepper. Grill for 3 minutes on each side, until firm and pink and add to the tomato-nopales mixture.
- Add the vinegar, tequila and remaining olive oil and toss to coat. Season with salt and pepper to taste. Serve in a lettuce leaf or corn tortilla.
Nutrition Facts : Calories 326.9, Fat 28.2, SaturatedFat 4, Cholesterol 86.4, Sodium 91.1, Carbohydrate 6.2, Fiber 1.4, Sugar 3.2, Protein 12.6
CACTUS SALAD
Provided by Priscila Satkoff
Categories Salad Vegetable Vegetarian Cinco de Mayo Dinner Chill Boil Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- 1. To prepare the nopales: If necessary, use a small sharp knife to remove any residual thorns or nodules from the cactus leaves. Bring 8 cups salted water to a boil in a large saucepan over high heat. Add the nopales, onion, and garlic and reduce the heat to medium. Cook at a brisk simmer until the nopales are tender, about 6 minutes. Drain and rinse under cold water. Discard the onion and garlic. Cut the nopales into strips about 1/2 inch wide and 2 1/2 inches long. Cover and refrigerate until chilled, at least 2 hours or up to 2 days.
- 2. To make the dressing: Whisk the vinegar, oregano, and red pepper flakes in a small bowl. Gradually whisk in the oil. Season with salt.
- 3. Mix the nopales, tomatoes, red onion, and cilantro in a medium bowl. Add as much dressing as you like (refrigerate any remaining dressing for another use) and toss. Divide the salad among 6 salad plates and top with the avocado and queso fresco. Serve immediately.
ENSALADA DE NOPALITOS (CACTUS SALAD) WITH VEGAN OPTION
This is a delicious recipe using nopales, which are the paddles of the prickly pear cactus. You can use fresh, cooked nopales if you wish, but we just used jarred cactus. We made this for a dinner party and it was a hit! Cooking time is time spent allowing the cactus to absorb the flavors of the other ingredients. There is no actual cooking involved, unless you decide to cook your own fresh cactus. To save time, chop the veggies while you're waiting for the nopales to marinate.
Provided by Annisette
Categories Vegetable
Time 45m
Yield 6-10 serving(s)
Number Of Ingredients 12
Steps:
- Drain the nopalitos and place in a bowl. Cut them into smaller strips, if you prefer.
- Add the white onion, cilantro, Mexican oregano, and lime juice to the nopalitos. Stir well. Set aside for 30 minutes to allow the flavors to mingle.
- While waiting, prepare the toppings.
- When the nopales mixture has sat for 30 minutes, spread the mixture in a 1.5 or 2 inch deep platter.
- Top with chopped tomatoes, cilantro, shredded cheese, onion, jalapeños, and avocado.
- Place the lettuce along the edges of the platter.
- Serve at room temperature.
Nutrition Facts : Calories 180.2, Fat 10.5, SaturatedFat 1.5, Sodium 52.3, Carbohydrate 21.4, Fiber 11.7, Sugar 7, Protein 5.8
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