Salad of Nopales and Cracked Wheat

Name: Salad of Nopales and Cracked Wheat
Yield: 6–8 servings
Cuisine: American
Ingredients: 1½ cups cracked wheat or bulgur wheat, coarse cut; 1½ cups cracked wheat or bulgur wheat, coarse cut; 5 cups boiling water; ¾ pound small nopales, prickers removed (see Preparation); ⅓ cup lemon juice; 1½ teaspoons coarse kosher salt, or to taste; ¼ cup full-flavored olive oil; 1 small red onion, coarsely diced (¾ cup); 1 fresh medium-hot chili-pepper (such as poblano or New Mexico); 1 fresh medium-hot chili-pepper (such as poblano or New Mexico); 1 fresh medium-hot chili-pepper (such as poblano or New Mexico); 1 cup coarsely minced cilantro

Preparation info

6–8
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

A Middle Eastern tabbouleh salad with a Southwestern touch—tender-crisp, slightly slippery strips of cactus. This dish is particularly suited to those not yet familiar with the unusual vegetable, its eccentric texture barely evident in an otherwise familiar culinary alliance.

Ingredients

1½ cups cracked wheat or bulgur wheat, coarse cut
5 cups boiling water
¾ <

Australian
Americas
Oceania
Mexico
United States
Australia
Vegan
Spring
Central America
South America

Method

Combine cracked wheat and boiling water in a bowl; let stand until wheat is no longer crunchy in the center, about ½ hour. Drain in colander lined with cheesecloth, then twist the corners of cloth together to squeeze out as much liquid as possible. Dry wheat on a towel, tossing.
Place nopales on a steamer rack over boiling water; cover and cook until barely ten