Salad: Mexico – Oaxaca – Ensalada de Nopalitos (Prickly Pear Cactus Salad)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 15 min

Total 45 min

Ingredients

- 1 lb (450 g) fresh nopal paddles (nopalitos), about 3–4 medium paddles
- 1/4 tsp (1 g) baking soda
- 2 tbsp (30 ml) extra-virgin olive oil (or neutral vegetable oil)
- 2 medium roma tomatoes, diced, about 8 oz (225 g)
- 1/2 medium white onion, thinly sliced, about 3 oz (85 g)
- 1/2 cup (packed) (15 g) fresh cilantro leaves, chopped
- 1 serrano chile, seeded and finely chopped (or 1 small jalapeño), optional
- 3 tbsp (45 ml) fresh lime juice (about 2 limes)
- 1/2 tsp (3 g) sea salt, adjust to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 4 oz (115 g) queso fresco, crumbled, optional garnish
- 1 medium avocado, diced, optional garnish
- Lime wedges, for serving

Instructions

Short Description:
A bright, textural salad of tender boiled and lightly charred fresh nopal paddles tossed with ripe tomatoes, crisp white onion, cilantro, lime and a touch of chile—served chilled or at room temperature. It is a refreshing, vegetable-forward accompaniment common on Oaxacan tables.

Regional Notes:
This Oaxacan version uses fresh nopal paddles (nopalitos) prepared simply—blanched to remove mucilage then briefly charred for a faint smokiness—and combines locally abundant ingredients like roma tomatoes, white onion and cilantro. Unlike some regional variants that use canned nopal or heavy dressings, Oaxaca's style keeps the flavors bright and lightly dressed so the cactus texture and fresh produce stand out.

1. Clean the nopal paddles: with a sharp knife or vegetable peeler remove all thorns and the outer edges; rinse under cold water to remove any remaining grit. Pat dry.
2. Slice the paddles crosswise into 1/2-inch (1.5 cm) strips, then cut into bite-sized pieces (about 1/2–3/4 inch / 1–2 cm).
3. Place the cut nopal in a saucepan and cover with water. Add 1/4 tsp (1 g) baking soda (helps reduce mucilage). Bring to a boil, then lower heat and simmer 6–8 minutes until pieces turn a brighter green and are just tender. Drain and rinse under cold water to stop cooking and remove excess slime. Drain well.
4. Optional char for regional smoky note: heat a heavy skillet or comal over medium-high heat, add 1 tbsp (15 ml) oil, and briefly char the drained nopal pieces in batches—1–2 minutes per side—until light brown marks appear. Return to a bowl to cool. (If skipping char, cool the blanched nopal directly.)
5. In a large bowl combine the cooled nopal, diced tomatoes, sliced onion, chopped cilantro and chopped serrano (if using).
6. Whisk together 2 tbsp (30 ml) oil, 3 tbsp (45 ml) lime juice, 1/2 tsp (3 g) salt and 1/4 tsp (0.5 g) black pepper; taste and adjust seasoning.
7. Pour the dressing over the salad and toss gently to combine. Let rest 10–15 minutes for flavors to meld; the salad can be served slightly chilled or at room temperature.
8. Just before serving, fold in diced avocado if using and sprinkle with crumbled queso fresco. Serve with lime wedges on the side.