Cactus Salad (Ensalada de Nopales)
An easy and delicious way to prepare cactus is in this recipe for cactus salad or ensalada de nopales as we call it here in Mexico. This recipe is vegan, authentic, and easy to make!
Ingredients
- 1 lb prickly pear cactus pads, thorns removed, rinsed and cut into cubes (~ 4 cups cut up) ~464g or 9-10 small pads
- 3/4 medium onion, divided 1/4 left in a large chunk to cook with the nopales, the remaining part, diced. See notes for additional info
- 3 medium Roma tomatoes, seeded and diced ~12 ounces or ~350g
- juice of 1 lime
- chopped cilantro or dried oregano to taste (optional)
- Salt to taste
Instructions
- Place cactus and a piece of 1/4 onion in a large pot. Cover with water and add salt to taste.1 lb prickly pear cactus pads, thorns removed, rinsed and cut into cubes (~ 4 cups cut up), 3/4 medium onion, divided
- Bring the mixture to a boil, partially covered, and cook the cactus until fork-tender, about 10-15 minutes.
- Remove the onion, and drain the cactus. Rinse thoroughly under running water to stop the cooking and remove the viscous liquid from the cactus.
- Combine the cactus, tomatoes, chopped onion, and cilantro or oregano (if using) in a bowl. Mix thoroughly.1 lb prickly pear cactus pads, thorns removed, rinsed and cut into cubes (~ 4 cups cut up), 3 medium Roma tomatoes, seeded and diced, 3/4 medium onion, divided, chopped cilantro or dried oregano to taste (optional)
- Add in lime juice and salt to taste. Mix againjuice of 1 lime, Salt to taste
- Allow this to cool to room temperature and serve.
Notes
- You can use whatever color onion you have on hand, or mix and match. I personally like the look and taste of red onion in the salad, but many cooks in Mexico use white onions.