This is an authentic Mexican cactus leaves salad or Ensalada de nopales, as it is called in Spanish. Nopales are a staple in Mexican cuisine and are widely used in salsas, tacos, salads, or stews.
Try more Mexican recipes, and pair this salad with Chicken Tinga, Sopa Seca De Fideos, Mexican Rice, or Papas Con Chorizo.
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What Are Nopales
Nopales are the fleshy green pads from the nopal cactus, a staple in the central and arid regions of Mexico. They come with spines, but don’t worry, those get scraped off before cooking. In most Mexican markets, vendors will clean them for you, leaving the green skin intact.
In the U.S., you’ll usually find nopales at Mexican grocery stores, already cleaned and sometimes sliced. If you happen to get the spiny kind, grab a good knife and wear gloves. Trust me on that.
I prefer buying whole pads and slicing them myself. The pre-cut ones in bags lose their moisture fast, and that changes everything. You can find them canned or bottled too, but for salads and fresh dishes, nothing beats the flavor of fresh nopales.
They’re full of hydration, vitamins, and minerals. Once cooked, they taste a bit like green beans. Inside, they have a gel-like substance called baba in Spanish.
The fiber in nopales is believed to not only aid in digestion and relieve constipation but also contribute to lowering cholesterol and blood sugar levels. Given these benefits, nopales are considered a healthy and beneficial food choice.
Slim-Free Nopales: A Step-by-Step Guide to Removing the Goo
I hear you. Many people avoid nopales because of the slime the leaves contain. As mentioned earlier, this sliminess is simply a result of the water and fiber content in the leaves. However, there are various methods to prepare nopales and eliminate the slime.
Boiling: Similar to green beans, you can boil nopales in a pot of salted water. After approximately 10 minutes, they should become tender. Rinse well after removing them from the water.
Pat dry using paper towels, and they're ready for your recipe. Be careful not to overcook and rinse excessively, as it can result in a loss of color and nutritional value.
Grilling: Grilling is another excellent method to prepare nopales, especially for inclusion in tacos with grilled meats. After de-thorning, make five slits from the edge, stopping about 2 inches from the base.
The result should resemble a hand with fingers. Grill the nopales on a lightly oiled rack directly over the fire until they lighten in color and develop some brown spots. Grilling for about four minutes on each side should suffice.
Saute: Heat oil in a heavy pan and cook the nopales on low heat, covered. Stir occasionally until they're almost tender and noticeably juicy. Uncover the pan and continue cooking until all the sticky slime evaporates.
Ingredients for ensalada de nopalitos
- Nopales: or cactus leaves are the primary ingredient in this salad. They are fleshy, green, and offer a unique, slightly tangy flavor, similar to green beans once cooked.
- Tomatoes: Fresh tomatoes add a juicy, sweet-tart flavor to the salad. They also provide color and texture, enhancing the salad's overall appeal.
- Onions: Use white or yellow onion. However, green onions, or scallions, have a milder taste compared to regular ones. They add a mild crunch and a hint of onion flavor without being overpowering.
- Cilantro: Also known as coriander, it adds a fresh, slightly citrusy flavor to the salad. It's a common herb in Mexican cuisine. It could be replaced with parsley, but the flavor of the salad will be different.
- Lime juice: Adds a tangy, fresh citrus flavor that balances the other ingredients. It also helps in marinating the cactus leaves, reducing their natural sliminess. Some recipes use red wine vinegar instead of lime or lemon juice.
- Dried oregano: Mexican oregano has a more robust, slightly citrusy flavor compared to its Mediterranean counterpart. It lends a depth of flavor to the salad.
- Vegetable oil: Used for dressing the salad, it helps blend and harmonize the flavors of the various ingredients. Olive oil is also a good option.
- Cheese: Use crumbled queso Anejo or queso Cotija. These are Mexican cheeses variety. Queso Anejo and Cotija are hard, crumbly, and have a strong, salty flavor. Feta can be used instead.
- Optional ingredients for serving: Lettuce, chiles jalapeños in escabeche, and more chopped onion.
How to make nopales salad
Step 1. Cook the nopales. Choose any method already described in the article. They should have the texture of a cooked green bean, not too soft, with a little bit of bite to it, like the green beans. When the cactus leaves are cooked, remove them from the hot water and let them cool down.
Step 2. Chop the rest of the ingredients. While the nopales are cooking, slice and chop the rest of the ingredients, onions, tomatoes, and cilantro.
3. Assemble the salad. In a salad bowl, place the cactus leaves, tomatoes, onions, and cilantro. Add salt to your taste, squeeze lime over them or some vinegar, and a little bit of vegetable oil (I used olive oil).
Sprinkle crumbled queso anejo over the salad and serve with grilled meats, frijoles de olla(Mexican beans), tacos, scrambled eggs, etc. If you do not have queso Anejo, some crumbled feta cheese or queso cotija works as well.
How to store
Ensalada de nopales can be stored in the refrigerator for up to 3-4 days. Choose an airtight container that is large enough to accommodate the salad. Alternatively, you can use a sealable plastic container or a covered bowl.
It's best to consume it within 2-3 days for optimal freshness and taste. Freezing is not recommended for salads that contain delicate ingredients like tomatoes and cilantro, as they can become mushy when thawed.
I hope you make the nopales salad recipe. It is easy, delicious, and super healthy. If you are also a vegan or a vegetarian, this recipe could be good for you as well. Enjoy!
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📖 Recipe
Authentic Mexican Cactus Leaves Salad (Ensalada De Nopales)
Ingredients
- 3-4 medium cactus leaves cleaned of spines
- 2-3 fresh medium tomatoes diced
- 2-3 green onions chopped
- 1 bunch of cilantro chopped
- juice from 1 lime
- salt and pepper to taste
- ¼ teaspoon dried Mexican oregano
- 2 Tablespoons vegetable oil
- ¼ cup crumbled Queso Anejo or queso cotija or Feta
Optional for serving:
- lettuce
- chiles jalapeños in escabeche
- chopped onions
Instructions
- Clean the cactus leaves of spines and wash them very well.
- Slice the nopales thin and put them in a pot with water to cover them. Add ½ teaspoon salt.
- Cook the leaves on medium high heat until tender, for about 15-20 minutes.
- Meanwhile, chop the green onions, tomatoes and cilantro. Set them aside.
- When nopales are cooked, remove them from the stove, drain the water and place the vegetables in cold icy water. When cool, use them for the salad.
- In a salad bowl, place the cactus leaves, onion, tomatoes, cilantro and dried Mexican oregano.
- Squeeze the juice of the lime over the salad. Add oil. Taste for salt and pepper and mix everything together.
- Sprinkle crumbled cheese over and serve. Optional, place the salad on a bed of lettuce and serve with extra jalapenos in escabeche, for a more traditional flair.
- It goes very well with grilled meat, cooked beans, in eggs, tacos etc.
- Enjoy!
Notes
- Boiling: Similar to green beans, you can boil nopales in a pot of salted water. After approximately 10 minutes, they should become tender. Rinse them well after removing from water. Pat dry using paper towels, and they're ready for your recipe. Be careful not to overcook and rinse excessively as it can result in a loss of color and nutritional value.
- Grilling: Grilling is another excellent method to prepare nopales, especially for inclusion in tacos with grilled meats. After de-thorning, make five slits from the edge, stopping about 2 inches from the base. The result should resemble a hand with fingers. Grill the nopales on a lightly oiled rack directly over the fire until they lighten in color and develop some brown spots. Grilling for about four minutes on each side should suffice.
- Saute: Heat oil in a heavy pan and cook the nopales on low heat, covered. Stir occasionally until they're almost tender and noticeably juicy. Uncover the pan and continue cooking until all the sticky slime evaporates.
Texas Dad says
Very tasty. Even my daughter loved it.
Yolanda says
This is a spectacular recipe!
The Bossy Kitchen says
Thank you, Yolanda!
Wydell says
Everyone loved it tonight.
Lesley says
I tweaked the recipe a bit by adding jalapeños to give it a little more kick. Delicious
Lesley says
I am wondering how to make the napoles less slimy?
The Bossy Kitchen says
After you cook them in water and salt, drain and rinse them very well. This method takes care of the slime.
Sophia says
What if you are using nopales that come in a jar?
The Bossy Kitchen says
Then you skip all the steps for cooking the nopales and just make the salad.
Hortensia de la rosa says
Does cactus have to be cooking for salad? Can it be made raw?
The Bossy Kitchen says
Yes, you can use raw cactus leaves in salads. Most people cook the cactus leaves because of the mucilaginous texture inside, but my research shows that there are Mexican versions of this salad made with raw cactus as well.
Sue says
Can you make this a day before serving?
The Bossy Kitchen says
I would cook the nopales the night before, but I would put the salad together before serving it. Tomatoes, onions, and cilantro would lose their freshness overnight.
Joseph says
great recipe I also like to add verde lagas Purslane. easy to grow nutritious. check it out
Gabriela says
I will, sounds very interesting.Thank you for the idea.
Joseph says
hi there do y'all have any Lithuanian Recipes ??
Gabriela says
Sorry, I don't.
Toni says
I have sliced nopales. How many cups should I use for this recipe?
Gabriela says
Hi, you’ll typically want to use about 1/2 cup to 3/4 cup of sliced nopales per person. This gives a generous serving, considering the nopales will also be combined with other ingredients in the salad.
Jennifer F. says
This was excellent: I have psoriatic arthritis and diabetes and left the country for a month without my medicines. I am now in Mexico. I heard about nopales and wanted to try it, using this recipe. I’ve made it 3 times in a week. I haven’t needed any meds since I started taking it. Jury is still out but I’m hopeful. Anyway, I just blanche the nopales for a minute or two and rinse, rinse, rinse in cold water to ‘deslime’ it. Make sure it is quite cold when adding to cold salsa. I also added a jalapeño to spice it up. Thanks!