Indian Nopales Salad
- Total Time
- 45 minutes, plus overnight refrigeration
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Six to eight servings as a side dish
- 2large red bell peppers
- 2large poblano peppers
- ¾pound firm, fresh nopales, or cactus paddles (see note)
- ¾cup jicama (about ⅓ pound), peeled and cut to matchstick size
- 3tablespoons extra-virgin olive oil
- 1teaspoon oregano (preferably Mexican)
- 1teaspoon ground cumin
- 4tablespoons fresh lime juice, or to taste
- Salt to taste
- Freshly ground black pepper to taste
- ½cup pine nuts
- ½small red onion, peeled and sliced very thin
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
138 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 4 grams polyunsaturated fat; 10 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 3 grams protein; 332 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat the broiler.
- Step 2
Lay the bell and poblano peppers on a foil-covered baking sheet. Place them under the flame and roast, turning every few minutes, until the peppers are charred and blistered on all sides, about 15 to 20 minutes. Transfer the peppers to a brown paper bag and seal. Set aside until the peppers are cool enough to handle.
- Step 3
Meanwhile, carefully scrape off all the thorns from the nopales with a paring knife or a potato peeler. Shave off the outer edges. Place the nopales in a steamer in a small saucepan and steam them over high heat until they are just tender, about 5 minutes. (This can take more or less time, depending on the size.) They should be fairly soft but not gray and mushy. Remove and set aside to cool. Cut the nopales into thin strips about 2 inches long.
- Step 4
Place the strips in a bowl with the jicama. Remove the peppers from the bag. Slide the skins off, remove the seeds and ribs and scrape away any blackened sections. Cut the peppers into matchstick-size strips, the same size as the jicama and nopales. Add them to the bowl.
- Step 5
In another bowl, combine the olive oil, oregano and cumin. Whisk in the lime juice and pour the mixture over the vegetables, tossing to coat. Season generously with salt and pepper. Add more seasoning if desired. Cover and set in the refrigerator overnight.
- Step 6
Preheat the oven to 300 degrees.
- Step 7
Spread the pine nuts on a small baking sheet and roast them until they are barely golden brown, about 5 minutes. Watch them carefully and stir often. Remove and cool.
- Step 8
To serve, spread the vegetables on a platter. Lay the onion slices on top of them and sprinkle with the toasted pine nuts.
Tip
- Fresh nopales are usually available in Manhattan at Fairway, Balducci's and Azteca, 698 Amsterdam Avenue. If fresh nopales cannot be found, the preserved type sold in jars (also at Azteca) can be used. Green beans can be substituted.
Private Notes
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Cooking Notes
Meg McAlister
I made this with fresh nopales from the local Mexican food store. It was absolutely delicious and refreshing. I don't understand why this is called Indian unless it is a reference to Native Americans because it is most certainly a traditional Mexican kind of salad. Nopales should be a staple for vegetarians, too - crunchy, kind of citrus-y, and very healthy for you!
Meg McAlister
I made this with fresh nopales from the local Mexican food store. It was absolutely delicious and refreshing. I don't understand why this is called Indian unless it is a reference to Native Americans because it is most certainly a traditional Mexican kind of salad. Nopales should be a staple for vegetarians, too - crunchy, kind of citrus-y, and very healthy for you!
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