Ensalada de Nopales, or cactus salad, is an authentic Mexican side dish that features crisp nopales, tomatoes, onion, jalapeño, cilantro, lime juice, and queso panela for a quick and refreshing recipe that pairs well with any Mexican meal.
I’ve been eating nopales for as long as I can remember. These cactus paddles are a common ingredient in Mexican cuisine, and my mom has always been a big fan of incorporating them into different dishes like nopales con huevo and quesadillas de nopales en chile rojo.
This salad is yet another way I’ve learned to incorporate them into my cooking. My husband has never been a big fan of nopales, but when he tried this recipe, he couldn’t get enough! I’ve officially converted him.
Here’s why I love this recipe:
- Easy side dish. If you like pico de gallo, you’ll love this ensalada de nopales. It’s crisp, super versatile, and can be paired with many meals. The nopales and veggies give it a great texture!
- It’s healthy in the most delicious way. Nopales, or cactus paddles, are a refreshing vegan and vegetarian-friendly ingredient. They’re packed with vitamins and minerals, and mixing them with even more vegetables like tomatoes, onions, and jalapeño, makes for a really delicious and healthy side dish.
What is Ensalada de Nopales?
Ensalada de Nopales, also known as cactus salad, is an authentic Mexican side dish made from cactus paddles and diced vegetables like tomatoes, onions, and jalapeños, lime juice, salt, and Mexican cheese like panela or queso fresco.
It’s a bright, tangy, and versatile dish that can be paired with lots meats like carne asada and pollo asado, or served on its own as a light lunch alongside some corn tortillas.
Nopales are the main component of this recipe. To learn more about nopales like how to prepare and clean them, see my blog post all about how to cook nopales.
Ingredients in Ensalada de Nopales
- Nopales: You can find nopales at most Hispanic grocery stores. Make sure to pick firm and bright green nopales for the freshest taste. Many stores sell cleaned and trimmed fresh nopales. If you find those, grab them! See my notes for using canned or jarred nopales.
- Tomatoes: I used plump Roma tomatoes that I finely diced.
- Jalapeño: I deseeded and deveined the pepper before dicing it. You can leave the seeds in if you want it spicy.
- White onion: I used white onion but you can use yellow or even red onion if you prefer.
- Lime juice: Freshly squeezed lime juice adds brightness and a great citrus flavor.
- Cilantro: Adds some fresh herb flavor that really elevates the salad.
- Queso panela: Queso panela has a mild taste and holds its shape well. You can also use queso fresco or cotija if you can’t find panela.
How to Make Ensalada de Nopales
Cook the nopales. In a medium pot, add nopales, 1 teaspoon of salt, and enough water to cover. Bring to a boil over high heat, then reduce to low heat, cover, and simmer for 10 minutes.
Rinse the nopales. Once the nopales are cooked, drain the water and give them another rinse with warm water to remove any of the slimy residue.
Add the vegetables. Add the cooked nopales into a large bowl along with tomatoes, onions, jalapeño, lime juice, cilantro, salt, and queso panela. Gently toss to combine the ingredients together.
Marinate. Cover the ensalada and refrigerate for at least 30 minutes. The longer it sits together, the better it will taste, and the flavors will come together.
Serve as a side dish, a light lunch with some warm corn tortillas, or as an appetizer with tortilla chips.
Recipe Tips
- New to eating nopales? Here’s more information about how to clean, prep, and cook nopales.
- Panela cheese is the best. It’s a firm, mild-flavored Mexican cheese. If you can’t find it, you can use queso fresco or queso cotija instead.
- Work smarter, not harder. Some Mexican grocery stores sell fresh nopales that have already been cleaned and prepped. I highly recommend grabbing those if you can! They’re a great time-saving option and save you the work of removing the spines and thorns.
- If you can’t find fresh nopales, you can use jarred or store-bought nopales that are already cooked. You can find them in the Hispanic foods section of most large grocery stores. Just rinse them from their juice and toss them with the remaining ingredients.
How to Store Ensalada de Nopales
To store, place in an airtight container and refrigerate for up to 4 days. This recipe is best eaten within 2-3 days of making it.
More Mexican Recipes
Ensalada de Nopales
Ingredients
- 3 large nopales cactus paddles, trimmed, cleaned, and diced
- Water, as needed
- 2 teaspoons kosher salt, divided
- 2 Roma tomatoes, diced
- 1 jalapeño pepper, seeded and diced
- ½ medium white onion, diced
- 4 tablespoons lime juice (about 2 limes)
- ½ cup chopped cilantro
- 10 ounces queso panela, cut into small cubes
Instructions
- Add the diced cactus paddles, 1 teaspoon kosher salt, and enough water to cover them completely in a medium saucepan. Bring to a boil over high heat, reduce heat to low, cover, and simmer for 10 minutes.
- Drain the water from the nopales and rinse them under warm water to remove any excess slimy liquid.
- Transfer the cooked nopales into a separate bowl. Add the Roma tomatoes, jalapeño, onion, lime juice, remaining 1 teaspoon of kosher salt, cilantro, and queso panela.
- Lightly toss to combine all the ingredients. Cover and refrigerate for 30 minutes to allow the flavors to come together.
- Uncover and serve as a side dish or appetizer with tortilla chips.
Notes
- Cheese: Panela cheese is the best. It’s a firm, mild-flavored Mexican cheese. If you can’t find it, you can use queso fresco or queso cotija instead.
- Work smarter, not harder. Some Mexican grocery stores sell fresh nopales that have already been cleaned and prepped. I highly recommend grabbing those if you can! They’re a great time-saving option and save you the work of removing the spines and thorns.
- Can’t find fresh nopales? Use jarred. You can find them in the Hispanic foods section of most large grocery stores. Just rinse them from their juice and toss them with the remaining ingredients.
Nutrition Information
Photography by Ashley McLaughlin.
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