I first tried cactus salad in Arizona and was completely blown away. It was surprisingly delish and simple. You can find Cactus fresh at Latin markets or pre-sliced and jarred in the international aisle. The cactus is high in fiber, hydrating, and rich in vitamins.
If you’ve never tried cactus before, this is the dish to start with. This refreshing, nutrient-packed salad is simple, vibrant, and unexpectedly delicious. Cactus — specifically also called nopales — refers to the tender pads of the prickly pear cactus and is commonly used in Mexican cooking. It is quite versatile and can be grilled, boiled and sautéed. It does have a slimy residue that I recommend you rinse off before cooking it. Cactus has a soft, crisp texture that falls somewhere between green beans and okra, with a mild, slightly tangy flavor that soaks up citrus beautifully.
This cactus salad is popular in Arizona, and every traditional Mexican makes their own version. It’s one of those dishes that surprises you with how good it is — clean, flavorful, and satisfying. And the best part? The longer it sits, the better it gets.
Prep Time
15 minutes
Cook Time
15 minutes
Serves
6
Ingredients
- 1 jar of tender cactus (908g)
- 3-4 small to medium tomato
- bunch of cliantro ( handful or more)
- 1 lemon
- red onion ( 1/2 a large one)
- greek feta cheese
- half a serrano chili- slice it thinly ( optional)
Steps
1
Take the jar of Cactus and drain all the liquid. Rinse it with water. The cactus is in long strips. Cut the cactus into medium-sized pieces. Sometimes, it has a slimy residue, which I recommend rinsing out. You can also use canned cactus whatever is available.
2
Take ripe tomatoes and chop them into medium-sized chunks. Slice serrano chili thinly, I would recommend using half of the chili depending on how much heat you want. Take a large red onion, slice it thinly, then chop into medium pieces for a balanced bite. You can use about half an onion, use more if you prefer.
3
Take a bunch of cilantro and give it a medium chop — not too fine, so it adds texture and bursts of freshness throughout the dish.
And don’t skip the cheese! For this recipe I used feta. One tip, using a firmer feta is better. While Macedonia feta is creamy and tasty it does not hold its shape and quite soft. It will mix in with the salad and break apart.
The cheese is key, it needs to hold its shape while providing a good bite. . Cheese I would recommend: Cotija (Bolder, Saltier ): aged and crumbly, this is like Mexican parmesan.
Queso Fresco- classic choice. Mild flavour that complements the tang of nopales without overpowering. It does not melt, perfect for a salad.
Feta – Good Substitute. A Greek version is better, one that has a good bite and will hold its shape.
Panela: A fresh Mexican cheese that holds shape well. It has a neutral flavour not overpowering.
4
In a large bowl mix throw in all the ingredients. Then squeeze in a whole fresh lime and add in some good olive oil, salt and pepper. The longer the salad sits the better it gets. Mix well and keep in the fresh to marinate for a couple of hours. If you require any more cilantro, onions or seasoning, feel free to add to your taste.
Cactus salad is a traditional Mexican dish that dates back to historical times. It has been eaten for centuries in Mexico and are still a staple in many homes and everyday meals, such as tacos, stews, condiments and refreshing salads like this one.
The salad is typically served cold or at room temperature, often as a side dish at get-togethers, hosting large parties and picnics. Try it out and let me know how it turns out!
