Ensalada de nopales with orange and radish Recipe
This version of nopales salad combines gently tangy pieces of cactus with juicy orange and crunchy radish. In Mexico, such salads often appear at family lunches as a light vegetable side to heavier meat dishes. The flavor is reminiscent of a mix between lightly pickled cucumbers and a slightly citrusy salad – fresh, crunchy, and very refreshing.
Ensalada de nopales with orange and radish is an unusual combination of gently tangy cactus with juicy citrus and the spicy crunch of radish. In Mexican homes, this kind of salad often balances heavier meat dishes, adding lightness and freshness. In terms of flavor, it’s somewhere between lightly pickled cucumbers and a citrus salad – very fresh, slightly herbaceous, and pleasantly crunchy.
Chef's tips
The key is thoroughly rinsing the cooked nopales under cold water to remove the slime – don’t rush this step, because the salad’s texture depends on it. Radishes sliced as thinly as possible will give a nice crunch without overpowering the flavor; you can use a mandoline if you’re slicing a larger batch for a family meal. Mix the dressing just before combining it with the vegetables and fruit, and toss the salad gently so you don’t crush the oranges and turn everything into a kind of “compote.”
How to serve
Serve it as a chilled vegetable-and-fruit side to grilled pork, chicken, or fish – it’s perfect for a summer barbecue in the garden. To drink, pair it with light lime-and-mint infused water or a dry white wine if you’re serving it for a weekend lunch. I like to put this salad in a big bowl in the middle of the table when we do a “Mexican spread” with tacos, beans, and rice – everyone helps themselves to it like to a colorful slaw.
Ingredients
- nopales - 400 g
- orange - 2 piece
- radish - 6 piece
- onion - 0.5 piece
- cheese - 80 g
- cilantro - 10 g
- olive oil - 3 tablespoons
- vinegar - 1 tablespoon
- garlic - 1 clove
- oregano - 0.5 teaspoons
- salt - 1 teaspoon
- black pepper - 0.25 teaspoons
Preparation
- If you are using fresh nopales, carefully remove the spines from the pads (wearing gloves), rinse, and cut into strips about 1 cm wide.
- Bring a pot of water with 0.5 teaspoon of salt to a boil, add the sliced nopales and cook for 10–12 minutes over medium heat, until they soften but are still slightly firm. Drain in a colander and rinse with cold water to get rid of the slime.
- Peel the oranges, removing the peel and white pith, then cut into segments or larger cubes, collecting the juice that runs out – you will use it for the dressing.
- Slice the radishes into very thin rounds, cut the onion into thin slivers, crumble the cheese into small pieces with your fingers, and chop the cilantro.
- In a small bowl, whisk together the olive oil, vinegar, pressed garlic clove, oregano, orange juice (what’s left on the board and in the bowl), salt, and pepper until you get a smooth dressing.
- In a large bowl, combine the cooked and cooled nopales, oranges, radishes, and onion. Pour over the dressing and gently toss so you don’t crush the fruit.
- Finally, sprinkle the salad with crumbled cheese and chopped cilantro, tossing very lightly or leaving the cheese on top as a garnish.
- Refrigerate the salad for at least 15 minutes so the flavors meld, then serve chilled.
Storage
Store the salad covered in the refrigerator and consume within 1–2 days. The nopales and radishes will gradually lose some crunch, but the flavors will deepen. If possible, keep the cheese and extra cilantro separate and add them just before serving leftovers.
