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Cactus Salad Recipe
Recipe for a delicious, easy to prepare, healthy, vegetarian Mexican cactus salad (nopal or nopalitos salad).
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course:
Salad
Cuisine:
Mexican
Keyword:
cactus salad recipe, how to make cactus salad, nopalitos recipe, nopalitos salad
Servings:
6
cups
Calories:
105
kcal
Author:
Douglas Cullen
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
Preparation Notes
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.
Nutrition
Serving:
1
cup
|
Calories:
105
kcal
|
Carbohydrates:
11
g
|
Protein:
9
g
|
Fat:
7
g
|
Sodium:
454
mg
|
Sugar:
5
g