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Ensalada de Nopalitos Cactus Salad
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1
Reviews
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By:
Edith Anderson
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Ensalada de Nopalitos Cactus Salad Recipe uses nopales, red onion, tomato, ripe olives and cilantro drizzled with oil and vinegar dressing to create a very delicious and tasty salad.
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INGREDIENTS
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2 to 3 cups fresbly prepared
nopales or
1 jar (16 to 20 oz)
nopales
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1 small red onion, thinly sliced
and separated into rings
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3 tomatoes, chopped
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1 can (4 1/4 oz) sliced ripe
olives, drained
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2 tablespoons cilantro
leaves, chopped
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1/3 cup Oil and Vinegar Dressing (search recipes)
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DIRECTIONS
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1:
Preparing Nopales: Some species of nopales are spineless; if you get the thorny kind, you'll have to scrape the spines from the sides and edges (use tongs to handle; the spines are nasty). Leave as much of the green skin as possible. Cut into small pieces and cook until tender in well-salted water.
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2:
Cooked nopales may have a slippery quality somewhat like okra, but there are several ways to minimize this. One method is to rinse the cooked nopales, drain them in a colander, cover with a damp towel to keep them from drying out, and let them stand for about 30 minutes.
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3:
Mix together nopales, onion, tomatoes,
olives, and cilantro. Toss with
Oil and Vinegar Dressing, and serve.
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4:
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