Mexican Nopales Salad


1 and 1/2 lbs cactus paddles, cut into strips (available at Latin Markets)
2 tsp kosher salt
pinch baking soda
small bunch of cilantro leaves, chopped
2 tomatoes, peeled, seeded and chopped
1 red onion, thinly sliced
4-5 tbs extra virgin olive oil
1/2 tbs dried Mexican oregano
Black pepper to taste
1/4 lb pepper jack cheese, shredded
Nopales are cactus paddles that are frequently used in Mexican cooking.

  • Fill a large stock pot or sauce pan with water and bring to a boil.
  • Add 1 tsp of salt, baking soda and the cactus strips and cook for about 15-20 minutes.
  • The paddles should be tender, but not limp.
  • Remove from the heat and rinse the paddles several times in cold water to stop the cooking and remove any residue.
  • In a large bowl combine the cactus with 1 tsp kosher salt, cilantro, tomatoes, oregano, onions and olive oil.
  • Gently mix well, then garnish with the cheese.




10 min


15 min


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