Drain and let the nopales cool in a colander over a bowl for about 30 minutes.
Slice the nopales into strips and put them in a large serving bowl.
Toss with the Italian salad dressing, tomato, green onions, jalapeño, and remaining salt.
Refrigerate for 1 hour.
Before serving, mix in cilantro and top with cotija or queso fresco.
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