Nopalitos Salad With Pickled Chipotle Recipes

NOPALITOS SALAD WITH PICKLED CHIPOTLE

Nopalitos Salad with Pickled Chipotle image

Nopalitos Salad with Pickled Chipotle recipe from Pati's Mexican Table Season 6, Episode 1 "One Day in Oaxaca"

Provided by Pati Jinich

Time 30m

Number Of Ingredients 10

Ingredients

3/4 cup olive oil
1 cup white onion (slivered)
5 cloves garlic
2 dried chipotle peppers
2 teaspoons dried Mexican oregano
2 teaspoons kosher or coarse sea salt (or to taste)
1 1/2 cups apple cider vinegar
1/2 pound carrots (peeled and cut into sticks)
1/2 pound zucchini (cut into half moons)
1/2 pound cactus paddles (cleaned and cut into sticks (1 1/2" to 2" long by 1/2" wide))

Steps:

Heat the oil in a large extended casserole over medium heat. Once hot, add the onion, garlic and dried chipotles, and cook for 2 to 3 minutes stirring occasionally until the onion begins to soften. Add the oregano and salt, and stir. Raise heat to high, add the vinegar, and let it simmer for 2 to 3 minutes, stirring a few times. Turn off heat and set aside to cool. (You can make this chipotle pickle ahead of time and store covered in the refrigerator for up to 2 months.)
Bring salted water to a boil in a large saucepan and take turns cooking the vegetables. First cook the carrots for 2 minutes, remove with a large spider or slotted spoon and place in a bowl. Then cook the zucchini for 30 to 40 seconds, remove with a slotted spoon and add to the bowl with the carrots. Lastly, add the nopales and cook for 10 minutes. Drain and rinse thoroughly with cold water, for at least one minute, until all viscous liquid is removed.
Incorporate the carrots, zucchini and nopales into the prepared chipotle pickle, toss well and scrape into a bowl or container. Let it sit and marinate for at least an hour before serving. You can also cover and refrigerate for up to 5 days. Mix well before eating.

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

Ingredients

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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