Cold Dishes
Cactus Salad
timer
10 MIN
signal_cellular_alt
Medium
person
4 servings
About This Recipe
This refreshing and vibrant cactus salad is a delightful blend of crisp textures and bold flavors, perfect for a light and healthy dish. The tender cactus strips, prepped by boiling with a touch of oil and salt to reduce bitterness, offer a uniquely mild and slightly tangy taste. Paired with a zesty dipping sauce made from soy sauce, vinegar, and a hint of sugar, every bite is a balance of savory, sweet, and tangy notes. Fresh red chili peppers add a spicy kick, enhancing the dish’s bright, invigorating profile. Ideal for warm days or as a palate-cleansing side, this cactus salad is not only delicious but also packed with nutrients from the edible nopal. Quick to prepare and bursting with flavor, it’s a must-try for anyone looking to explore fresh, plant-based cuisine.
Instructions
Detailed preparation guide
servings
4
Total Time
10m
shopping_basket Ingredients
Main Ingredients
- cactus 300g
The aromatics
- water 500ml
- oil 1 tbsp
The sauce & seasonings
- soy sauce 2 tbsp
- vinegar 1 tbsp
- sugar 1 tsp
- red chili peppers 2-3 pieces (10g)
menu_book Directions
1
Step 1
Remove the thorns from the cactus, but the one I bought from the supermarket has already been processed.
2
Step 2
Cut the cactus into long strips and soak them in clean water, washing them several times to remove the mucus.
3
Step 3
Boil water, add some oil and salt, and cook the cactus until it turns yellow, which removes most of the bitterness. Then rinse it with clean water again, the mucus, also known as nopal, is edible.
4
Step 4
Mix soy sauce, vinegar, and a small amount of sugar to make a dipping sauce.
5
Step 5
Cut the small red chili peppers into circles, add some to the dipping sauce, and use the rest for decoration.
6
Step 6
The refreshing and delicious cactus salad is now ready.
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