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Cactus Salad

Cactus leaves (called „Nopales“ in Mexico) have been a staple food in Mexico since pre-Columbian times and it is impossible to imagine Mexican cuisine without them. Nopales are commonly used in stews, soups, grilled dishes, salads, drinks and desserts.

Ingredients:

Ingredients for 6 servings:

  • 3 Tbs olive oil
  • 1 Tbs white wine vinegar or the vinegar of your choice
  • 1 tbs salt
  • 1 pinch freshly ground black pepper
  • 900g Nopalitos (cactus leaves)
  • in strips, drained and gently washed in cold water
  • 2 tomatoes, peeled, seeded and
  • coarsely chopped
  • 1/4 cup finely chopped onions
  • 4 tbs. coarsely chopped fresh
  • cilantro
Preparation:

In a large bowl beat oil, vinegar, pepper and salt with a fork or whisk. Add tomatoes, nopalitos, onions, and cilantro and toss until all ingredients are well mixed. Cool in the fridge for about 1 hour and toss again before serving.

Tip:
To spice up the salad you can add our Panela cheese, jalapeño slices or use the Cactus leaves in escabeche.

 

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