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    The Bossy Kitchen > Recipes > Savory Recipes > Salads

    Ensalada de Nopales (Mexican Cactus Leaves Salad)

    Published by: Gabriela April 6, 2017 · Last modified: September 2, 2023 18 Comments
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    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 wildly used in salsas, tacos, salads, or stews.

    Jump to Recipe

    Try more Mexican recipes, and pair this salad with Chicken Tinga, Sopa Seca De Fideos, Mexican Rice or Papas Con Chorizo.

    Ensalada de Nopales in a black bowl
    Jump to:
    • What are nopales
    • Why nopales are considered healthy
    • I don't like the slime on the nopales. How do I remove that
    • Ingredients for ensalada de nopalitos
    • How to make nopales salad
    • How to store this cactus salad
    • 📖 Recipe
    • 💬 Comments

    What are nopales

    Nopales, the edible fleshy green pads of the nopal cactus, are a common ingredient in central and arid regions of Mexico.

    These pads come with spines that require careful removal before consumption.

    In Mexican markets, nopales are typically sold already de-spined, or vendors will remove the spines for you on the spot.

    The process of spine removal involves scraping off the prickles while leaving the outer green layer as intact as possible.

    Nopales on a wooden board with knife

    Opt for fresh nopales that have already had their spines removed.

    You can typically find these at Mexican grocery stores in the US, where they're often sold cleaned and sliced.

    If you find nopales with spines, make sure to use heavy-duty gloves and a sharp knife to scrape them off.

    Buying whole nopales and cutting them to your desired size is a good practice, as pre-cut ones in bags can lose their juice quickly.

    While you can find canned or bottled nopales, fresh ones are preferable for this salad due to their superior taste.

    Why nopales are considered healthy

    Nopales, or cactus leaves, are incredibly hydrating and packed with vitamins and minerals. Typically, they are cooked before being incorporated into recipes.

    Their flavor resembles that of green beans once cooked.

    In the United States, fresh nopales can be found in Mexican grocery stores, although canned versions are also available.

    Nopales have a gel-like texture on the inside, known as "baba" in Spanish, due to their high soluble fiber content.

    This fiber not only aids digestion and relieves constipation but also contributes to lowering cholesterol and blood sugar levels.

    Given these benefits, nopales are considered a healthy and beneficial food choice.

    I don't like the slime on the nopales. How do I remove that

    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.

    Collage of Chopped nopales leaves

    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

    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.

    Chopped tomatoes on wooden board

    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).

    Ensalada de nopales in a black bowl0

    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 this cactus salad

    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.

    Ensalada de nopalitos0

    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 Nopales1

    Authentic Mexican Cactus Leaves Salad (Ensalada De Nopales)

    This is an authentic Mexican cactus leaves salad (ensalada de nopales), a very refreshing recipe that goes well with grilled meats, in tacos, with scrambled eggs, burritos, or stews. Healthy and easy to make, this recipe will bring joy to the table.
    4.68 from 74 votes
    Print Pin Share GrowSaved! Rate
    Course: Salads
    Cuisine: Mexican
    Keyword: cactus leaves, cactus salad with queso fresco, ensalada de nopales, ensalada de nopales mexicana, Mexican cactus salad, Mexican cuisine, nopales, nopalitos, salad
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 6 servings
    Calories: 62kcal
    Author: Gabriela
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    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

    Choose one of these methods to cook the nopales:
    1. 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.
    2. 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.
    3. 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.

    Nutrition

    Serving: 1g | Calories: 62kcal | Carbohydrates: 1g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 6mg | Sodium: 73mg | Potassium: 68mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 265IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 0.2mg
    Tried this recipe?Please leave a comment on the blog or like us on Facebook!
    Authentic Mexican Cactus Leaves Salad or Ensalada de Nopales- Pinterest

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    Reader Interactions

    Comments

    1. Anonymous says

      November 22, 2018 at 12:50 am

      5 stars

      Reply
    2. Anonymous says

      December 12, 2018 at 2:37 am

      5 stars

      Reply
    3. Anonymous says

      January 30, 2019 at 9:10 pm

      5 stars

      Reply
    4. Anonymous says

      February 11, 2019 at 1:22 am

      5 stars

      Reply
    5. Anonymous says

      April 05, 2019 at 9:42 pm

      5 stars

      Reply
    6. Texas Dad says

      October 17, 2021 at 12:50 am

      5 stars
      Very tasty. Even my daughter loved it.

      Reply
    7. Yolanda says

      December 12, 2021 at 9:09 pm

      This is a spectacular recipe!

      Reply
      • The Bossy Kitchen says

        December 12, 2021 at 11:43 pm

        Thank you, Yolanda!

        Reply
    8. Wydell says

      December 13, 2021 at 3:15 am

      5 stars
      Everyone loved it tonight.

      Reply
    9. Lesley says

      January 28, 2022 at 2:42 pm

      I tweaked the recipe a bit by adding jalapeños to give it a little more kick. Delicious

      Reply
    10. Lesley says

      January 28, 2022 at 2:43 pm

      I am wondering how to make the napoles less slimy?

      Reply
      • The Bossy Kitchen says

        January 28, 2022 at 3:26 pm

        After you cook them in water and salt, drain and rinse them very well. This method takes care of the slime.

        Reply
    11. Sophia says

      April 18, 2022 at 5:15 pm

      What if you are using nopales that come in a jar?

      Reply
      • The Bossy Kitchen says

        April 20, 2022 at 11:00 am

        Then you skip all the steps for cooking the nopales and just make the salad.

        Reply
    12. Hortensia de la rosa says

      April 25, 2022 at 3:16 pm

      Does cactus have to be cooking for salad? Can it be made raw?

      Reply
      • The Bossy Kitchen says

        April 25, 2022 at 5:23 pm

        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.

        Reply
    13. Sue says

      March 03, 2023 at 4:39 pm

      Can you make this a day before serving?

      Reply
      • The Bossy Kitchen says

        March 03, 2023 at 4:57 pm

        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.

        Reply

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    Gabriela the creator of The Bossy Kitchen

    Hi! I am Gabriela and this is my virtual home. I am a self-taught cook and a trained Pastry Chef. I inherited the cooking genes from my maternal grandma and the love for baking from my paternal grandma.

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