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Ensalada de nopales
Cactus salad
Central Mexico's cactus-paddle salad with tomato, coriander and queso fresco
In the markets of Milpa Alta, south of Mexico City, the nopal growers sell paddles already scraped of their thorns, stacked in towers, and the salad they become is on the side of every comida corrida in the region. Cooked cactus tastes a little like green beans with a lemony edge; dressed with tomato, white onion, chilli, coriander and lime, it is cool and crisp, and the crumbled cheese softens the sharpness. Serve it with rice and beans, inside tacos, or on a tostada. Chef's tip: cook the nopales with a few onion slices and a pinch of bicarbonate of soda; they keep their bright colour and the slime washes away faster.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 ⅛ lb fresh cactus paddles (nopales), thorns removedcut into 1 cm strips
- 1 white onionhalf sliced for cooking, half finely chopped
- ¼ tsp bicarbonate of soda
- 1 tsp saltdivided
- 2 ripe tomatoesdiced
- 1 serrano chillifinely chopped
- ½ oz fresh corianderchopped
- 1 limejuiced
- ½ tsp dried Mexican oregano
- 1 tbsp olive oil
- 2 ⅞ oz queso frescocrumbled; often made with animal rennet, so use a vegetarian fresh cheese or feta
- 1 avocado (optional)sliced, to serve
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Method
0/5 doneStep 1: Bring a pan of water to the boil with the sliced ½ white onion, ¼ tsp bicarbonate of soda and ½ tsp salt. Add 1 ⅛ lb fresh cactus paddles (nopales), thorns removed and simmer for 8–10 minutes, until they change from bright green to olive green and bend without snapping.
10 minStep 2: Drain the nopales in a colander, discard the onion and rinse under cold running water for a minute, tossing, until they no longer feel slippery. Common mistake: skipping the rinse; the salad then sits in a sticky, stringy liquid. Shake dry.
Step 3: In a bowl, mix the cooled nopales with the chopped half of the onion, 2 ripe tomatoes, 1 serrano chilli and ½ oz fresh coriander.
Step 4: Dress with 1 lime, 1 tbsp olive oil, ½ tsp dried Mexican oregano rubbed between your fingers, and the rest of the salt. Taste: it should be bright and sharp. Leave for 5 minutes for the onion to mellow.
5 minStep 5: Pile onto a plate, crumble 2 ⅞ oz queso fresco over the top and add 1 avocado if using. It keeps, undressed, for a day in the fridge.
Nutrition per serving
- Calories
- 120 kcal
- Protein
- 6 g
- Carbs
- 11 g
- Fat
- 7 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ensalada de nopales take?
- About 25 minutes in total: 15 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of white onion?
- 2 shallots per onion.
- What can I use instead of bicarbonate of soda?
- Baking powder, three times the amount (the bake may taste slightly different).
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