“Ensalada de Nopales”
Believe it or not, cactus is not only edible, it is delicious.
Variations of our prickly pear cactus salad recipe – ensalada de nopales – are eaten throughout Mexico. Cactus salad is typically served as a side dish or eaten in tacos as a light meal. Our version has a mild flavor which pairs well when sharing the plate with bolder flavored dishes or salsa.
Try it wrapped in a warm corn tortilla drizzled with your favorite salsa. It’s great paired with carne asada. These recipes for the guajillo chili salsa or the classic Mexican salsa pair really well.
What Does Cactus Taste Like?
Cactus has a nice, bright, vegetable taste with a hint of sharpness. I have heard the taste described as “sour green beans” which does it a disservice because cactus is quite tasty. I would say it tastes more like “tangy green beans.”
If you have never tried cactus, I think you will be surprised by how tasty it is. Did you know that cactus fruit is edible too?
How to Make Cactus Salad (Ensalada de Nopales)
Gather everything you need to make the salad: cactus pads, tomatoes, onion, cilantro, and ranchero cheese, “queso ranchero.”
How to Choose Cactus (Nopal)
When you are buying the cactus for this dish look for paddles that are bright green and plump.
If they have started to shrivel and have lost their bright green color they aren’t fresh. Also, choose the smaller thinner paddles which are younger and more tender.
How to Cook the Cactus
Most of the cactus available at the grocery store has already had the spines removed but give it a quick check to ensure that no spines remain. If you need to remove the spines, here is how to do it.
Raw cactus has a bright green color. To cook it you add it to cold water in the pan, not hot water.
Bring the cactus to a boil and then reduce to a simmer. As the cactus cooks it turns a darker green and releases slime similar to the slime released by okra.
You will have to skim the slime off a number of times during cooking. The slime is called “baba” which translates as “drool” in Spanish.
I know that that doesn’t sound that appetizing but just remember cactus really is tasty.
Cook just long enough that it has released most of the slime, about 10 minutes. Don’t overcook it. You want the cooked cactus to retain a little crunch.
Fully cooked cactus will change color from a bright green to a darker green. Rinse the cactus under running water to remove any remaining slime. Rinsing it also stops it from cooking anymore so it retains some crunch.
The Remaining Ingredients Prepped and Ready to Add to the Salad
Assembling the Salad and Salting
Add all of the ingredients to a mixing bowl and gently turn until well mixed. The ranchero cheese is salty.
You may not need to add additional salt. Only add more salt after you have tasted it to avoid an overly salty salad.
The Finished Salad
A beautiful salad in the colors of the Mexican flag. Serve the salad at room temperature or slightly chilled. Don’t serve it very cold because it tastes bland when too cold.
How to Make a Bolder Version of Our Cactus Salad Recipe
If you want a bolder version of this salad, you can add the juice of 2 limes and one very finely chopped serrano chile to add the citrus tanginess of the limes and the heat of the serrano pepper.
Vegetarian or Vegan Options
As we have prepared it, the cactus salad is vegetarian because it contains cheese. Just omit the cheese and you have now you have a delicious Mexican vegan salad option.
Cactus Salad Recipe
Ingredients
- 2 lbs. cactus pads
- 4 Roma tomatoes plum
- 1 large white onion
- 12 sprigs of cilantro
- 6 ozs. ranchero cheese
- ½ tsp. salt + more if needed
Instructions
Cooking the Cactus
- Cut the cactus pads into ¼" x ½" pieces.
- Place the cactus in a large pan and cover with 2" of water.
- Turn the heat on high and bring the water to a boil.
- Reduce the heat to medium.
- Skim the slime during cooking until the cactus no longer releases any. (about 10 minutes)
- Drain the cactus and rinse under cool running water.
Other Ingredients
- Dice the tomatoes.
- Dice the onion.
- Finely chop the cilantro.
- Crumble the ranchero cheese.
Assembling the Salad
- Add all of the ingredients to a mixing bowl and gently turn until well mixed.
Notes
- For a bolder version of this salad, add the juice of 2 limes and one very finely chopped serrano chile to add the citrus tanginess of the limes and the heat of the serrano pepper.
- The ranchero cheese is salty. You may not need to add additional salt. Only add more after you have tasted it to avoid an overly salty salad.
- The salad is best eaten fresh but it will keep in the fridge for 2 days. After that its texture becomes unappealing.
- You can make this vegetarian cactus salad recipe vegan by omitting the ranchero cheese.
Dolores ortega says
I am ready to try several of your reciepes, since I am diabetic. Thank you.
Douglas Cullen says
You’re welcome. I think the cactus salad recipe would be a good choice. You might want to try the garbanzos in guajillo chile sauce.
Anna says
This is a great salad and for those that do not know, cactus is great to relieve those that are diabetic. This is a great salad for hot days in tacos, nachos, served with carne asada and with avocado.
Thanks for your lovely presentation.
Amalia says
My favorite dish anytime, especially on a hot day, Making it today and serving it with pork guiso and fideo… Do add avocados n lemon juice to mine.. mmm, thanks for the recipe.
Douglas Cullen says
That sounds great. Save us a plate!
Mark says
I just returned from Mexico where I ate a lot of nopales, a long time breakfast taco favorite. I was craving them so I made this salad for a pot-luck and it was a big hit, everyone loved it. I had to use queso fresco since thats what my store had, besides that exactly as instructed and so easy. Now added to the top of my rotation.
Lorretta Martinez says
I love cactus salad .I can eat this every day. And I’m 54 years old and I crave it all the time.But I don’t cook it.I put tomatoes,onions ,cilantro and chopped Jalepenos.