
Nopal cactus has been found to have antiviral properties, as well as an array of additional benefits (including antioxidant, cholesteric, blood sugar, and more). A great side to any dish, this cactus salad is very light and does not require too much effort - just be sure to give yourself enough time to fully boil it!
Note: This recipe calls for Nopal Cactus that has been pre-cut and bagged, also known as Nopalitos. Look for this in the produce section of your grocery store ~ preferably a Mexican grocer if you have access to one.
If you cannot find it fresh in your area, you may be able to fined it jarred and pre-cooked in the international aisle. Additionally, this may be purchased from online vendors (such as Walmart, Mexgrocer or Amazon) for a higher price - be sure to search around! In the case of using pre-cooked, skip the boiling process and go straight to Step 4 - rinse and drain!
Note 2: Be aware that the jarred cactus usually is preserved with vinegar. This will give the cactus a different flavor and consistency compared to the result if using fresh Nopal. It is not bad, but if available, it's definitely recommended to opt for the fresh variety and boil it at home.
Prep Time: 10 Minutes | Cook Time: 90 Minutes | Total Time: 100 Minutes
Special Equipment
Pot
Strainer
Ingredients (US Standard)
3 cups Cut Nopal Cactus, packaged (or about 1 jar of PreCooked Nopalitos {see Notes 1 & 2 in intro})
2tbsp Salt
1 1/2 tsp Vinegar
4-6 cups Water
3/4 cup White Onion, chopped
2-3 Roma Tomatoes, chopped (about 2 cups)
3/4 cup Queso Fresco, crumbled
1/4 cup Fresh Cilantro, chopped
Dash of Salt, Optional: to taste
Ingredients (Metric)*
450g Cut Nopal Cactus, packaged (or about 1 jar of PreCooked Nopalitos {see Notes 1 & 2 in intro})
33.6g Salt
7.4mL Vinegar
948-1422mL Water
39g White Onion, chopped
2-3 Roma Tomatoes
168g Queso Fresco, crumbled
6g Fresh Cilantro, chopped
Dash of Salt, Optional: to taste
*All metric units are converted and should be considered more or less.
Method
*Skip to Note 5 if Using Jarred Cactus*
Empty bag of cacti into strainer. Rinse with cool water for about 1 minute. This helps to reduce sliminess of cactus.
Add 2 tbsp (33.6g) salt, vinegar, and cacti to the pot. Then fill pot with 4-6 cups (948-1422mL) of water (until pot is about 3/4 full). (Note: the salt and vinegar work to reduce sliminess of cactus, and also to tenderize while it cooks).
Boil until tender, about 90 minutes. (Note: Keep an eye on the pot. If enough water evaporates and cacti is not fully coated, add more water and bring back to boil - it will be about 90 minutes total, and you do not need to add any time based on this)
Once boiled, drain the cactus in a strainer. Rinse well with cool water. (Skip to Step 6)
(Skip step if boiling method was used) If using jarred Cactus, drain and rinse thoroughly under cool water. Then place cactus on a cutting board, and chop into smaller pieces.
Place the cactus in a large bowl. Add the chopped onion, tomato, crumbled queso fresco, and cilantro. Additionally add optional salt, to taste. Stir well to combine.
Serve immediately. Leftovers can be served cold.
Nutritional Data
Total Yield: About 6.5 cups
Servings: 13
Serving Size: 1/2 of yield
Calories: 57 | Protein: 3 | Carbs: 4 | Fiber: 2 | Fats: 3
This is a family recipe and is not derived from another existing recipe. Please give proper credit if re-posting.
Kommentarer