I’ve been waiting for the new pads to shoot out on my thornless cactus this spring, and finally I have a few to work with. This year I wanted to try a Nopales (cactus) Salad. It’s a great summer side dish, and gets better the longer it sits. Click here, for how to prepare fresh cactus pads. I used kohlrabi instead of radish, because it’s milder, and I have it in my garden. If you aren’t familiar with it, kohlrabi is not a root vegetable, but a swelling in the stalk of the plant (see pictures).
Grilled Cactus Salad
Ingredients
- 1 1/2 cups prepared no pales (or used jarred, and drain well)
- 1 TBSP whole grain mustard
- 3 TBSP red wine vinegar
- 1/4 cup extra virgin olive oil
- 1 tsp all purpose seasoning
- 1/2 tsp ground cumin
- 1/2 tsp granulated garlic powder
- 3 green onions, thinly sliced, including green (or 1/2 tsp granulated onion powder)
- 1 cup sliced radish, kohlrabi, or jicama
- 1/2 cup chopped cilantro
- 1/2 - 1 cup halved or quartered grape tomatoes
- 1/4 cup crumbled feta
Instructions
- Heat a stovetop grill pan. Brush with oil. Grill cactus strips, until lightly charred.
- In a large bowl, whisk together mustard, vinegar, oil, seasoning, cumin, and garlic powder.
- Place all ingredients in dressing, and toss well.
- If you want it hot, add chopped jalapeño. Other additions could include: celery, carrot, or hearts of palm.