Best 2 Ensalada De Nopalitos Cactus Salad With Vegan Option Recipes

Looking for a refreshing and healthy salad that's packed with flavor? Look no further than Ensalada de Nopales, a vibrant Mexican dish made with tender cactus paddles, crisp vegetables, and a tangy dressing. This versatile salad can be enjoyed as a light lunch, a refreshing side dish, or as a topping for tacos or burritos. In this article, we offer two delicious recipes for Ensalada de Nopales: a classic version and a flavorful vegan option. Both recipes are easy to follow and can be tailored to your taste preferences. So, gather your ingredients and get ready to enjoy this delightful Mexican delicacy!

Here are our top 2 tried and tested recipes!

ENSALADA DE NOPALITOS

Ensalada de Nopalitos image

-Taste of Home Test Kitchen

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1 jar (15 ounces) sliced cactus, rinsed and drained
2 medium tomatoes, cut into 1-inch pieces
1/4 cup finely chopped onion
2 tablespoons chopped fresh cilantro
3 tablespoons canola oil
1 tablespoon rice vinegar
1 teaspoon lime juice
1 teaspoon dried Mexican oregano
1/8 teaspoon salt
1/4 cup crumbled queso fresco

Steps:

In a large bowl, combine the cactus, tomatoes, onion and cilantro. In a jar with a tight-fitting lid, combine the oil, vinegar, lime juice, oregano and salt; shake well. Just before serving, drizzle over salad and toss to coat. Sprinkle with queso fresco.

Nutrition Facts :

CACTUS PADDLE SALAD/RELISH OR ENSALADA DE NOPALITOS

Cactus Paddle Salad/Relish or Ensalada de Nopalitos image

Make and share this Cactus Paddle Salad/Relish or Ensalada de Nopalitos recipe from Food.com.

Provided by Diana Adcock

Categories Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 (15 ounce) jar cactus pieces, drained and well rinsed
1 ripe tomatoes, cored and diced
1/4-1/2 cup diced red onion
6 -8 sprigs cilantro, chopped
3 teaspoons vegetable oil
1 teaspoon cider vinegar
1/2 teaspoon dried oregano (Mexican if you can find it)
1/8 teaspoon salt
black pepper
1 pickled jalapeno, diced

Steps:

If the cactus is in big chunks dice to 1/2-1/4 inch pieces.
Toss together with the tomato, onion and cilantro.
Whisk together the dressing ingredients and toss with the salad.
Serve.

Nutrition Facts : Calories 41.7, Fat 3.5, SaturatedFat 0.5, Sodium 76.3, Carbohydrate 2.6, Fiber 0.8, Sugar 1.4, Protein 0.5

Tips for Making Ensalada de Nopales:

To remove the spines from the nopales, use a sharp knife or vegetable peeler to carefully scrape off the outer layer of the cactus pad. Be sure to wear gloves to protect your hands.
If you are using fresh nopales, be sure to cook them thoroughly before eating. This can be done by boiling, roasting, or grilling. You can also use canned nopales, which are already cooked.
To make the vegan version of this recipe, simply omit the cheese and sour cream. You can also use a plant-based milk, such as almond milk or soy milk, in place of the cow's milk.
Feel free to add other vegetables to this salad, such as tomatoes, cucumbers, or bell peppers. You can also add a protein source, such as grilled chicken or tofu.
This salad is best served chilled. You can make it ahead of time and store it in the refrigerator for up to 3 days.

Conclusion:

Ensalada de Nopales is a delicious and refreshing salad that is perfect for a summer meal. It is also a healthy and nutritious option that is packed with vitamins, minerals, and antioxidants. Whether you are vegan or not, this salad is sure to please everyone at your table.