Cilantro stemsSmall handful for flavor while boiling the cactus.
Ensalada de Nopales (Cactus Salad)
2Roma TomatoesChopped
½White or Red OnionChopped
¼cupCilantroChopped
Jalapenos1-2 depending on how spicy you want it, or omit for no spice.
1Lime
Salt To Taste
Instructions
Preparing the Nopales (Cactus)
For the pre-cut cactus (nopalitos), start by rinsing the cactus under cold water. You'll see that there is some slime in the cactus. This happens once a cactus paddle has been cut and the liquid from the inside releases. If using Fresh Cactus paddles, carefully remove the thorns but still keeping most of the dark green skin in tact. Then dice the cactus paddles and rinse with cold water.After rinsing, place the cactus in a large pot of water along with Salt, Onion Powder, and some cilantro stems for flavor.
Boil for about 15 minutes or until the nopales are somewhat soft, but still have some crunch to them. Drain and rinse the cooked cactus again under cold water, then place in bowl to make the cactus salad.
Ensalada de Nopales (Cactus Salad)
Dice and chop tomatoes, half of a white or red onion, some cilantro, and jalapeno if you want it spicy.
In a medium bowl, mix everything with the boiled and rinsed nopales (cactus). I also like to add squeezed lime for some acidity and add salt to taste. Taste the salad and see if more salt or lime is needed. Store the cactus salad in the refrigerator until ready to serve or keep for up to 3 days refrigerated.
Video
Notes
Ensalada de Nopales can be stored in the refrigerator up to 3 days. Just keep in mind, the cactus will release moisture as it is stored.Enjoy this salad with these recipes:Carne AsadaCilantro Lime ChickenMexican Rice
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
Keyword Ensalada de Nopales, Mexican Cactus Salad, Nopales, Nopalitos