Recipe: Cactus Salad (Ensalada de Nopales)

So, here it is, the recipe for Cactus Salad (Ensalada de Nopales) as promised.  Chef Salvador Vasquez of Presidente InterContinental Mexico demonstrated how to remove the needles off the cactus paddles or nopales and demonstrated further how to prepare the salad. This is an interesting, appetizing salad which is hugely popular in Mexico and is said to be high in vitamins.

Cactus has a similar texture to aloe vera (but less slimy), with some similarity with green beans and this salad is very appetizing, since red wine vinegar is added to it.

If you would like to try this cactus salad without having to make it yourself, head over to the Mexican Fiesta at InterContinental KL. Read more about it here. 

The cactus used is a flat-type cactus

To remove the needles, lie the cactus flat on the table then use a sharp knife to run past the needles and scrape off.

Chef Salvador donning a sombrero for his demo ;)

Cactus salad
Recipe courtesy of InterContinental Hotel KL
Serves 10

Ingredients
1 1/2 lbs fresh cactus paddles or nopales (with the needles removed)
3/4 cup olive oil
1 1/2 tsp salt
4 Italian Roma tomatoes, cored, seeded and cut into 1/4 inch cubes
1/2 small red onion, cut into 1/4 inch cube
2 bunches cilantro (leaves only), chopped
1/2 cup of red wine vinegar
1 tsp freshly ground black pepper
1/4 cup cracked black pepper, to garnish
1/8 tsp oregano

1. Preheat grill or broiler.

2. Place cactus paddles in a bowl and toss with 1/4 cup of the olive oil and 1/2 tsp of salt. Boil the cactus until it is soft (about 3-5 mins). Set aside to cool to room temperature.

3. Cut cactus into 1/2 inch pieces.

4. In a large bowl, combine the cactus, tomatoes, onion,  and cilantro with the remaining olive oil, vinegar, salt and pepper. Toss well.

5. Serve on plates lined with lettuce leaves, and garnish with oregano.

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