I wrote about cactus salad the first time in January. When I was just hoping to start doing some cooking classes on Mexican cuisine #WFPB style. Covid came along. You know the rest.
But I've gotten back to trying to develop some recipes. And the next evolutionary step follows below:
1 Red Onions
15 Oz can of diced Tomato
1/2 bunch Cilantro
2 tbsp (Mexican) Oregano
some Radish or daikon
Serrano peppers and/or fresh jalapeño, or Jalapeño in vinegar
3/2/1 dressing with lemon and lime
Pepper to taste
Variations: with cubes of firm tofu, or with cevici-style marinated mushrooms
- Cut the cactus leaves in 1" strips and cut in 1/2" chunks.
- Cook in boiling water with some onion and garlic.
- Let cool
- Cut up the red onion
- Combine with the diced tomatoes
- add the cilantro, Mexican Oregano
- add in the radishes, cut fine, and/or the avocado, cut in slivers.
- cut up the peppers (jalapeño, serrano, as the case may be)
- add the salad dressing
- mix and add in the nopales when cool.
- Let it marinate in the fridge.
Serving suggestion: with tortillas, or just by itself.
Obviously, you can make this as mild or as spicy as you want.