Chef Michael Flores show how to make his Cactus and Cabbage Salad.nnCACTUS AND CABBAGE SALAD RECIPE:nThis delicious salad is a perfect match for fish. I particularly like it in a hot corn tortilla with salmon. Try it with chilled, boiled shrimp nestled on top of it. One important thing to note is that the cactus (or nopales) are not “slimy” like they are typically found. nFor the Dressing n1 cup freshly squeezed lime juice n1 cup mayonnaise with lime n1/4 cup sugar n2 serrano chiles, stems removed n5 garlic cloves, peeled n1 tablespoon kosher salt n1 tablespoon chile powder nPlace all of the ingredients in a blender and purée until smooth. Taste and adjust the salt content if you find it necessary. Refrigerate until needed. nFor the Salad n1 (30 ounce) jar of tender cactus (nopalitos) – I prefer GOYA brand n1 (16 ounce) package of tri-color coleslaw mix n1 bunch of cilantro, chopped n5 green onions, sliced thin n1 bunch of radishes, slivered or grated n1 (12 ounce) package frozen corn, thawed and drained nTo prepare the cactus, empty the jar in a colander and run cold water over it to remove the “jar juices.” Next, place the colander in a bowl and fill it with enough cold water to cover the cactus; let it sit for a few minutes. Repeat this process several times while gathering the remainder of your salad ingredients. nIn a large mixing bowl add the cabbage mix, cilantro, green onions, radishes, and corn; toss and set aside. nCompletely drain the cactus that’s been sitting the cold water and dry it by placing it on top of several paper towels. Rough chop the cactus and add it to the bowl of ingredients. nTo assemble the salad, stir the dressing and then pour it into the bowl; toss well. Keep covered in the refrigerator until ready to eat. You can serve the salad immediately, in several hours, or the next day. nnFor more recipes go to www.cookwithmichael.com.
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