Recipe by Lupe Burke
"A delicious spicy salad, made from tender cactus, tomatoes, onions, jalapenos, cilantro, and lemons. This is hot and spicy, so beware!"
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1 (16 ounce) jar
nopales - drained, rinsed, and dried
jalapeno peppers, seeded and minced
fresh cilantro leaves
You might want to drain and rinse the cactus before adding it to the mix, otherwise it has a very slimy affect.
Ok, you absolutely HAVE to drain and rinse the cactus - straight out of the jar, they are SO salty, and unbelievably slimey. I had to rinse them 5 or 6 times before they weren't horrid. Also, this is really only good an hour or two after it is made. I LOVED it just as soon as it was chilled, but I tried it the next day, and it was awful.
My family has been making this salad for years. My father doesnt like cilantro, and others not a fan of raw onions, so both are placed on the side if someone wishes to add them in. However, we do add avocado. Just dice it up and toss it in with the other ingredients. It adds so much more to this salad.
I grew up with "Nopalitos" and as another reviewer stated it important to DRAIN off & RINSE the slime. In my family we use canned sliced jalapenos and sprinkled the juice over the nopalitos too. The amount you use is up to you cuz it could vary from mild to hot. We add approx 1 tsp. crushed oregano, I make this as a summer salad along with carne asada. Remember to refrigerate before serving. Absolutely delicious.
I was in the produce department today and found fresh clean and cut cactus. So I brought some home and found this recipe -- thank goodness! I didn't think my boyfriend would like cactus (nopales) and he could not get enough! We ate every last morsel. I rinsed the raw cactus beforehand and left out the jalapeno (just didn't feel like heat tonight). Eating it raw in this salad is really good and I've had it this way before. Didn't have time to let the flavors meld since it was last minute but it didn't matter because it was so flavorful, fresh tasting and low calorie. We're trying to incorporate lowfat dishes in our diet so this was a heart-healthy surprise and I will make this many more times to come!
Excellent salad! I use fresh cactus because it's healthier. Clean, dice and boil until tender. Drain & rinse, rinse, rinse! (When you run your fingers through the colander you should not feel any aloe!) Spread out on paper towel and pat dry! (easy and MUCH better than the jarred stuff!) I add chopped black olives and dress it with 1/4 c. each of EVOO & red wine vinegar. Chill well. Top with diced avocado and cojita cheese. Serve over lettuce leaves or a bed of field greens! Some people like to eat it with topotos, almost like a pico de gallo!
I love this stuff! I have made it for several parties and it always goes over very well. You should rinse off the cactus though, or atleast drain very well. Good stuff! Give it a try!
This has a cool fresh taste. Having used nopales in other dishes I knew to rinse before using, and used 1 clove of fresh garlic making this a great side.
* Percent Daily Values are based on a 2,000 calorie diet.
Southwestern Cactus Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 3
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