Ensalada de Nopales
This delicious, slightly sour salad has a great crunch factor and makes an excellent accompaniment to other Mexican dishes!
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hour
- Yield: 12 1x
- Category: Salad
- Cuisine: Mexican
Ingredients
Scale
- 12 Nopale cactus leaves, spines removed, chopped into small pieces
- 2 onions (both peeled; one quartered and one chopped)
- 2 cloves of garlic, peeled, finely diced and smashed in a mortar and pestle
- 1 teaspoon salt
- 6 radishes, finely chopped
- 3 Roma tomatoes, chopped
- 1 jalapeno pepper, seeded and finely diced
- ½ head of cabbage, finely shredded
- ½ bunch of cilantro, chopped
Instructions
- Add chopped cactus to large stockpot.
- Add quartered onion and garlic and mix well.
- Cook on medium-low for 30 to 40 minutes, stirring occasionally, until cactus is fork-tender (do not add water; cactus makes its own juice).
- Remove cactus from heat and drain.
- Remove any large pieces of onion and garlic and allow cactus to cool.
- In the meantime, prepare all of the rest of the vegetables by chopping and shredding. The key is to make the onion and tomato about the size of the cactus.
- Add all ingredients, including cooled cactus, to a large bowl and mix well.
- Serve immediately or refrigerate until ready to eat.
Notes
This salad makes 12 to 13 cups. As a side salad, that equals about ½ cup to 1 cup per serving (depending on appetites!). For a party, this could easily serve 24 people as a side salad or as a “relish” with entrees. This keeps well for several days in the refrigerator.
Find it online: https://tootsweet4two.com/ensalada-de-nopales/
