Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients
- 1 cup of nopales (cactus paddles)
- 5 Roma tomatoes, diced
- 1 yellow onion, diced
- 2 small jalapeno peppers, seeded and finely diced
- 1/2 bunch of fresh cilantro
- Juice of 2 limes
- 1/2 cup panela or fresco cheese, diced
- Salt and pepper to taste
Nopales, or cactus paddles, have been a key ingredient in Mexican cuisine since ancient times. This refreshing salad combines tender, tangy cactus with the vibrant flavors of pico de gallo—tomatoes, onions, jalapeños, cilantro, and lime. A light, zesty dish, it’s perfect as a side or appetizer, offering a true taste of Mexico’s rich culinary heritage.
How to Make How to Make Mexican Cactus Salad
1. In a pot over medium-high heat, bring water to a boil. Add nopales and cook for about 10 minutes or until they turn dark green. Drain nopales and rinse with cold water several times to remove the slime. Set aside to dry.
2. In a large bowl, combine all the ingredients. Add salt and pepper to taste.
3. Serve as an appetizer with tortilla chips or as a side dish. Enjoy!
Tip:
• Use canned nopales to save cooking time.