Thursday, October 22, 2020

MEX #WFPB 002 - Nopales - Cactus Salad

 I wrote about cactus salad the first time in January. When I was just hoping to start doing some cooking classes on Mexican cuisine #WFPB style. Covid came along. You know the rest.

But I've gotten back to trying to develop some recipes. And the next evolutionary step follows below:


3 good size Cactus leaves, cleaned.
1 Red Onions
15 Oz can of diced Tomato
Optional: avocado
1/2 bunch Cilantro
2 tbsp (Mexican) Oregano
some Radish or daikon
Serrano peppers and/or fresh jalapeño, or Jalapeño in vinegar
3/2/1 dressing with lemon and lime
Pepper to taste
Variations: with cubes of firm tofu, or with cevici-style marinated mushrooms


  • Cut the cactus leaves in 1" strips and cut in 1/2" chunks.
  • Cook in boiling water with some onion and garlic.
  • Let cool
  • meanwhile:
    • Cut up the red onion
    • Combine with the diced tomatoes
    • add the cilantro, Mexican Oregano
    • add in the radishes, cut fine, and/or the avocado, cut in slivers.
    • cut up the peppers (jalapeño, serrano, as the case may be)
    • add the salad dressing
    • mix and add in the nopales when cool.
    • Let it marinate in the fridge.

Serving suggestion: with tortillas, or just by itself.

Obviously, you can make this as mild or as spicy as you want.

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