Cactus Salad


Diced Tomato Diced Onion Diced Jalapeño Cilantro Olive oil Lime juice Dried oregano Salt Queso fresco crumbled

Remove the thorns


Using a sharp knife and a glove, remove the thorns from both sides of the cactus paddle. Cut off the edges and cut off the tough end.

Slice the nopales


Slice, dice and wash the nopales. If you buy nopalitos already diced, use them up right away. They produce more baba (or slime) when they are cut.

Cook the nopales


Place in a stock pot and cover with water. Add salt and baking soda (optional). Cover and cook for 20 minutes. Drain and rinse well.

Mix everything together


In a large bowl, mix everything together. Let it sit in the fridge for at least 30 minutes.

Ready to serve


Try adding queso fresco or queso panela. Serve on a tostada or saltine crackers. Hope you enjoy!

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