Salad: Mexico – Coahuila (Northern Mexico) – Ensalada de Nopalitos Coahuilense

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 20 min

Total 50 min

Ingredients

- 1 lb (450 g) fresh nopal pads (nopales), cleaned and sliced into 1/2-inch (1 cm) strips
- 1/8 tsp (0.5 g) baking soda (optional, to reduce sliminess)
- 3/4 tsp (4 g) kosher salt, divided
- 2 medium Roma tomatoes, seeded and diced, about 10 oz (280 g)
- 1 medium white onion, thinly sliced, about 6 oz (170 g)
- 1/2 cup (packed) cilantro leaves, chopped, about 15 g
- 3 tbsp (45 ml) fresh lime juice (about 2 limes)
- 2 tbsp (30 ml) extra-virgin olive oil
- 4 oz (115 g) queso fresco or panela cheese, crumbled
- 1 serrano chile, seeded and finely chopped (optional)
- 1/4 tsp (1 g) ground black pepper

Instructions

Short Description:
A bright, refreshing salad of tender cooked nopal strips tossed with fresh tomatoes, onion, cilantro and a simple lime-olive oil dressing, finished with crumbled queso fresco or panela. Serve chilled or at room temperature as a light starter or accompaniment.

Regional Notes:
This Coahuila version highlights locally grown nopal (nopales) and keeps the dressing simple—fresh lime juice and olive oil—letting the vegetable's clean flavor shine. Adding queso fresco or panela is common in northern Mexico and gives a mild, creamy contrast; heat is optional with a serrano chile.

1. Clean and slice the nopales: remove thorns with a knife, rinse pads, and slice into 1/2-inch (1 cm) strips.
2. Cook the nopales: place the sliced nopales in a medium pot, cover with water by 1 inch (2.5 cm), add 1/8 tsp (0.5 g) baking soda if using and 1/2 tsp (3 g) of the kosher salt. Bring to a boil, then reduce heat and simmer 8–12 minutes until tender and slightly translucent.
3. Shock and drain: drain the nopales in a colander and rinse under cold running water to stop cooking and remove excess slime. Pat dry with paper towels or let drain in the colander for a few minutes.
4. Prepare vegetables: while nopales cool, seed and dice the tomatoes, thinly slice the onion, chop the cilantro, and finely chop the serrano if using.
5. Make the dressing: in a small bowl whisk together the lime juice, olive oil, remaining 1/4 tsp (1 g) kosher salt, and black pepper until emulsified.
6. Toss the salad: in a large bowl combine the drained nopales, tomatoes, onion, cilantro, and serrano chile (if using). Pour the dressing over and toss gently to combine.
7. Finish and rest: fold in the crumbled queso fresco or panela. Taste and adjust salt, lime, or pepper as needed. Let the salad rest 10–15 minutes at room temperature (or chill 20–30 minutes) to allow flavors to meld.
8. Serve: transfer to a serving bowl, garnish with a little extra cilantro and a few crumbles of cheese, and serve chilled or at room temperature.