Mexican Nopales Salad
Ingredients
| 1 and 1/2 lbs cactus paddles, cut into strips (available at Latin Markets) | ||
| 2 tsp kosher salt | ||
| pinch baking soda | ||
| small bunch of cilantro leaves, chopped | ||
| 2 tomatoes, peeled, seeded and chopped | ||
| 1 red onion, thinly sliced | ||
| 4-5 tbs extra virgin olive oil | ||
| 1/2 tbs dried Mexican oregano | ||
| Black pepper to taste | ||
| 1/4 lb pepper jack cheese, shredded |
Nopales are cactus paddles that are frequently used in Mexican cooking.
- Fill a large stock pot or sauce pan with water and bring to a boil.
- Add 1 tsp of salt, baking soda and the cactus strips and cook for about 15-20 minutes.
- The paddles should be tender, but not limp.
- Remove from the heat and rinse the paddles several times in cold water to stop the cooking and remove any residue.
- In a large bowl combine the cactus with 1 tsp kosher salt, cilantro, tomatoes, oregano, onions and olive oil.
- Gently mix well, then garnish with the cheese.
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