Cactus leaves (called „Nopales“ in Mexico) have been a staple food in Mexico since pre-Columbian times and it is impossible to imagine Mexican cuisine without them. Nopales are commonly used in stews, soups, grilled dishes, salads, drinks and desserts.
Ingredients:
Ingredients for 6 servings:
- 3 Tbs olive oil
- 1 Tbs white wine vinegar or the vinegar of your choice
- 1 tbs salt
- 1 pinch freshly ground black pepper
- 900g Nopalitos (cactus leaves)
- in strips, drained and gently washed in cold water
- 2 tomatoes, peeled, seeded and
- coarsely chopped
- 1/4 cup finely chopped onions
- 4 tbs. coarsely chopped fresh
- cilantro
Preparation:
In a large bowl beat oil, vinegar, pepper and salt with a fork or whisk. Add tomatoes, nopalitos, onions, and cilantro and toss until all ingredients are well mixed. Cool in the fridge for about 1 hour and toss again before serving.
Tip:
To spice up the salad you can add our Panela cheese, jalapeño slices or use the Cactus leaves in escabeche.