Young cactus salad

Young cactus salad

Ensalada de nopales

By
From
My Abuelo's Mexican Feast
Serves
8

Nopal (also known as ‘prickly pear‘) is commonly used in Mexican cooking and can be eaten cooked or raw. When cooked, nopal has a texture and taste similar to cooked green capsicum.

Ingredients

Quantity Ingredient
4 nopales, (see note)
1/2 teaspoon salt
1 jalapeno, seeded and sliced
1/4 white onion, thinly sliced
4 coriander sprigs, chopped
1/2 teaspoon dried oregano
60ml white vinegar
60ml extra-virgin olive oil
75g queso fresco, grated

Method

  1. Using gardening gloves, peel the top surface of each nopal with a very sharp knife to remove the thorns. Wash well under cold water.
  2. Cut each nopal into 1 cm strips.
  3. Place the nopales, 500 ml water and the salt in a saucepan over a high heat and bring to the boil. Once boiled, drain the water – this will remove the slimy liquid that is released from the nopales. Cover again with fresh water and return to the heat, bringing to the boil once again. Reduce the heat to low and simmer for 15 minutes or until the nopales are very tender.
  4. Meanwhile, to make the dressing, mix the remaining ingredients, except the cheese, in a bowl and stir until well combined.
  5. Drain the nopales and rinse well. Place the nopales on a serving plate and pour the dressing over the top. Serve with the queso fresco scattered over the top.

Note

  • Nopales are young cactus leaves and can be found at specialty greengrocers, farmers’ markets and tinned at Latin food stores.
Tags:
Mexican
Latin
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