Cactus Salad Recipe
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3.6
24 reviews
Good
Cactus Salad Recipe
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Recipe for a delicious, easy to prepare, healthy, vegetarian Mexican cactus salad (nopal or nopalitos salad).
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Ingredients
- 2 lbs. cactus pads
- 4 Roma tomato plum
- 1 white onion large
- 12 cilantro sprigs
- 6 ozs. ranchero cheese
- ½ tsp. salt plus more if needed
Instructions
Cooking the Cactus
- Cut the cactus pads into ¼" x ½" pieces.
- Place the cactus in a large pan and cover with 2" of water.
- Turn the heat on high and bring the water to a boil.
- Reduce the heat to medium.
- Skim the slime during cooking until the cactus no longer releases any. (about 10 minutes)
- Drain the cactus and rinse under cool running water.
Other Ingredients
- Dice the tomatoes.
- Dice the onion.
- Finely chop the cilantro.
- Crumble the ranchero cheese.
Assembling the Salad
- Add all of the ingredients to a mixing bowl and gently turn until well mixed.
Notes
- Preparation Notes
- The ranchero cheese is salty. You may not need to add additional salt. Only add more after you have tasted it to avoid an overly salty salad.
- The salad is best eaten fresh but it will keep in the fridge for 2 days. After that its texture becomes unappealing.
- You can make this vegetarian cactus salad recipe vegan by omitting the ranchero cheese.
Nutrition Information
Show Details
Serving
1cup
Calories
105kcal
(5%)
Carbohydrates
11g
(4%)
Protein
9g
(18%)
Fat
7g
(11%)
Sodium
454mg
(19%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 6cups
Amount Per Serving
Calories 105 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 105kcal | 5% |
| Carbohydrates | 11g | 4% |
| Protein | 9g | 18% |
| Fat | 7g | 11% |
| Sodium | 454mg | 19% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.6
24 reviews
Good
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