Ensalada de nopales – cactus salad with tomato and onion Recipe
Ensalada de nopales is a typical Mexican salad made from cactus pads which, once cooked, taste like something between green beans and cucumber. In Mexico it’s often served as a light starter or a side for grilled meat, especially on hot days. The tangy, salty lime and olive oil dressing highlights the slightly slippery but pleasant texture of the cactus.
Ensalada de nopales is the essence of fresh, everyday Mexican cooking, which makes use of what literally grows “over the fence”. The fleshy cactus pads taste somewhere between green beans and cucumber, but with a completely different, springy texture that’s beautifully highlighted by the tangy, salty lime and olive oil dressing. Coriander, tomato and delicate cheese create a light yet bold combination that, in the heat, tastes better than many heavy mayonnaise-based salads.
Chef's tips
The most important step is thoroughly rinsing the cooked nopales – rub them with your hand under cold water until they stop being slippery, otherwise the salad will turn out too “gel-like”. Taste the dressing before adding the vegetables: it should be strongly citrusy, because the acidity softens once combined with the tomato and cheese. If you’re using a very salty cheese, add extra salt to the salad only at the end, after a short chill in the fridge.
How to serve
This salad works perfectly as a cool side for grilled pork neck or skewers – at my place it often ends up on the table next to classic potato salad. Serve it with well-chilled lager or with lime-and-mint water if you prefer a non-alcoholic option. For summer garden gatherings you can serve it in small bowls as a light starter before tacos or quesadillas.
Ingredients
- nopales sliced cactus pads, fresh or from brine - 300 g
- tomato diced - 2 piece
- red onion thinly sliced into feathers - 0.5 piece
- white cheese firm, feta- or Balkan-style, crumbled - 80 g
- fresh coriander chopped - 2 tablespoons
- lime juice squeezed - 2 piece
- olive oil - 3 tablespoons
- dried oregano - 0.5 teaspoons
- salt to taste
- ground black pepper to taste
- garlic finely chopped or pressed - 1 clove
Preparation
- If you’re using fresh nopales, remove the spines and tough edges (ideally wearing gloves), then cut into strips. If you’re using nopales from brine, drain them in a sieve and rinse under cold water.
- Put the nopales in a pot, cover with water so they are submerged, add a pinch of salt. Bring to a boil, reduce the heat and cook for 10–12 minutes, until tender but not falling apart. The water may foam slightly and become slimy – this is normal.
- Drain the cooked nopales in a sieve and rinse under cold water, stirring with your hand until they are no longer slippery and stop releasing gel. Set aside to drain completely.
- In a large bowl, mix the lime juice, olive oil, garlic, oregano, a pinch of salt and pepper. Taste the dressing – it should be distinctly tangy and slightly salty.
- Add the drained nopales, tomatoes, onion and coriander to the bowl. Gently toss so all the ingredients are coated in the dressing.
- Finally add the crumbled white cheese and very gently mix again so the cheese pieces don’t break up completely.
- Refrigerate the salad for at least 15 minutes to let the flavours meld. Serve slightly chilled.
Storage
Store any leftovers covered in the fridge and eat within 1 day; the tomatoes and cheese will soften over time, but the salad will still be tasty.
