I love nopal cactus without reservation. It is one of the ingredients of Mexican Cuisine that I love the most. I am very happy because my children inherited this taste as well. This Mexican Nopal Cactus Salad is a very traditional recipe and can be found served throughout Mexico.
Pro Tip: To remove the slime from the nopal cactus, it is important to cut them, wash them several times until the water runs clear and without added consistency, cook them, and drain them. You can also add garlic, onion, and bayleaf when boiling them.
INGREDIENTS for Mexican Nopal Cactus Salad
- 1 kg of nopal cactus
- 4 liters of water
- 2 ½ tablespoons salt
- ¼ cup finely chopped cilantro leaves
- 1 pinch freshly ground pepper
- ¼ cup olive oil
- 1 teaspoon crushed dried oregano
- 1 chopped tomato
- ½ cup chopped white onion
- ½ cup of fresh cheese (queso fresco) grated or crumbled
Cut the nopal cactus into thin strips. Heat water in a large pot over high heat. Once boiling, add the nopal cactus and 2 teaspoons of salt. Cook them for about 45 minutes. Remove from heat, drain and cool them with cold water. Let them drain until as dry as possible.
Place the nopal cactus in a bowl and mix with ¼ teaspoon salt, chopped cilantro, black pepper, olive oil, red tomatoes and onion. Garnish with cheese.
Another cactus recipe that cannot be missed is Stuff Nopal Cactus
This post is also available in: Español