Ensalada De Nopalitos (Cactus Salad) With Vegan Option
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
6-10
ingredients
- 32 ounces nopalitos (get the kind that are sliced)
- 6 tablespoons white onions, chopped
- 1 cup fresh cilantro, chopped
- 1 teaspoon dried Mexican oregano
- 4 tablespoons fresh lime juice
-
TOPPING
- 4 tomatoes, cut into wedges
- 2⁄3 cup fresh cilantro, chopped
- 2⁄3 cup queso fresco (vegan cheese can be used for a vegan option) or 2/3 cup Anejo cheese, crumbled or shredded (vegan cheese can be used for a vegan option)
- 2⁄3 cup purple onion, sliced into thin rings
- 6 canned chilies, jalapenos en escabeche cut into chunks
- 2 avocados, sliced
- 1 large head romaine lettuce, torn into bite-sized pieces
directions
- Drain the nopalitos and place in a bowl. Cut them into smaller strips, if you prefer.
- Add the white onion, cilantro, Mexican oregano, and lime juice to the nopalitos. Stir well. Set aside for 30 minutes to allow the flavors to mingle.
- While waiting, prepare the toppings.
- When the nopales mixture has sat for 30 minutes, spread the mixture in a 1.5 or 2 inch deep platter.
- Top with chopped tomatoes, cilantro, shredded cheese, onion, jalapeños, and avocado.
- Place the lettuce along the edges of the platter.
- Serve at room temperature.
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Reviews
-
this was so good :) -- my partner does not like cactus, but she actually enjoyed this dish. the one thing that i did different was to combine everything in one huge bowl after the nopalitos had marinated. we used soy cheese, but I thought it was the best I have had in a long time -- thanks for sharing
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