Nopales Sesame Salad Recipes

SESAME NOODLE SALAD

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
• Whisk together the sesame oil, soy sauce, balsamic vinegar, chili oil, and sugar in a large bowl. Toss the pasta in the dressing, then sprinkle with sesame seeds, green onion, and bell pepper. Serve warm, or cover and refrigerate for a cold salad.

SESAME NOODLE SALAD

Steps:

• Cook the udon noodles as the label directs; drain and let cool. Meanwhile, cook the edamame as the label directs; drain and let cool.
• Heat a grill or grill pan over medium-high heat and oil the grates. Add the scallions and cook, turning, until charred, about 3 minutes. Let cool, then slice.
• Make the dressing: Whisk the tahini, soy sauce, vinegar, sesame oil, sugar and ginger in a large bowl. Stir in 1 to 2 tablespoons water to make a smooth sauce.
• Add the noodles and edamame to the dressing along with the bean sprouts, carrots and snow peas; toss. Sprinkle with sesame seeds.

CACTUS SALAD WITH AVOCADO DRESSING- NOPALES

Steps:

• Combine the onion, garlic, oregano, 1/2 teaspoon salt, and 4 cups water in a large heavy saucepan, and bring to a boil over high heat. Add the cactus and boil for 7 minutes, or until tender and no longer bright green. Strain the cactus and discard the onion and garlic. Cool completely. (The cactus can be prepared 1 day ahead. Cover and refrigerate.).
• Put the avocado, cilantro leaves, olive oil, serrano chile, vinegar, and 2 tablespoons water in a blender. Blend until very smooth (the dressing will be thick). Season to taste with salt and black pepper.
• Transfer the cactus to a large bowl and add the tomatoes, queso fresco, scallions, and chopped cilantro. Toss to combine. Add enough dressing to coat, and toss gently. Divide the salad among 4 plates, and top each serving with chicharones if desired.

INDIAN NOPALES SALAD

Steps:

• Heat the broiler.
• Lay the bell and poblano peppers on a foil-covered baking sheet. Place them under the flame and roast, turning every few minutes, until the peppers are charred and blistered on all sides, about 15 to 20 minutes. Transfer the peppers to a brown paper bag and seal. Set aside until the peppers are cool enough to handle.
• Meanwhile, carefully scrape off all the thorns from the nopales with a paring knife or a potato peeler. Shave off the outer edges. Place the nopales in a steamer in a small saucepan and steam them over high heat until they are just tender, about 5 minutes. (This can take more or less time, depending on the size.) They should be fairly soft but not gray and mushy. Remove and set aside to cool. Cut the nopales into thin strips about 2 inches long.
• Place the strips in a bowl with the jicama. Remove the peppers from the bag. Slide the skins off, remove the seeds and ribs and scrape away any blackened sections. Cut the peppers into matchstick-size strips, the same size as the jicama and nopales. Add them to the bowl.
• In another bowl, combine the olive oil, oregano and cumin. Whisk in the lime juice and pour the mixture over the vegetables, tossing to coat. Season generously with salt and pepper. Add more seasoning if desired. Cover and set in the refrigerator overnight.
• Preheat the oven to 300 degrees.
• Spread the pine nuts on a small baking sheet and roast them until they are barely golden brown, about 5 minutes. Watch them carefully and stir often. Remove and cool.
• To serve, spread the vegetables on a platter. Lay the onion slices on top of them and sprinkle with the toasted pine nuts.

NORRIS' SESAME PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain.
• Mix spaghetti, sesame oil, honey, soy sauce, corn oil, red pepper flakes, and salt together in a large bowl until spaghetti is evenly coated. Cover bowl with plastic wrap and refrigerate for at least 4 hours. Add cilantro, green onions, peanuts, and sesame seeds; toss to combine.