Ensalada de nopales (Mexican cactus salad)
Tender cactus paddles with tomato, white onion, serrano chilli, coriander and crumbled queso fresco. A tangy classic from central Mexico.
- 35 min20 prep · 15 cook
- MediumDifficulty
- 120 kcalper serving
Ingredients
- Nopales (cactus paddles)500 g
- Onion1
- Tomatoes2
- Serrano chilli1
- Fresh coriander15 g
- Queso fresco80 g
- Dried oregano½ tsp
- Lime1
- Olive oil2 tbsp
- Saltto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
If the nopales are not cleaned, scrape off the spines with a knife and trim the edges. Cut into strips or small squares.
- 2
Simmer them in salted water with a quarter of the onion until they turn olive green.
- 3
Drain and rinse well under cold water to remove the slimy juice, then leave to drain completely.
- 4
Dice the tomatoes and the rest of the onion, and finely chop the chilli and coriander.
- 5
Mix the nopales with the vegetables, lime juice, oil, oregano and salt.
- 6
Serve topped with crumbled queso fresco, with tortillas or as a taco filling.
Tips and questions
- How do I get rid of the slime?
- Boil them until olive green and rinse well under cold water; some cooks add a few tomatillo husks to the pot.
- Can I use jarred nopales?
- Yes, just rinse and drain them well and skip the cooking step.
- How long does it keep?
- Up to 2 days in the fridge without the cheese; add it when serving.
Enjoy your meal!
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