A beloved ingredient in Mexican cooking, nopal cactus can be enjoyed both cooked and raw.
Here, we cook it and toss it with tomatoes and corn for an impressive summer salad.
(To protect your fingers from thorns, wear thick gloves or use a cloth.)
Photo: Ali Redmond
Rinse the nopales under cold water.
Cut them into long narrow strips, then cut crosswise, making 1/2-inch squares.
Heat a large skillet over medium heat.
Add the nopales; cook, stirring occasionally, until softened and olive green, about 5 minutes.
Let cool for 10 minutes.
Top with more cilantro, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
