Ensalada de nopalitos with corn and radish Recipe
This salad with nopalitos, corn, and crunchy radish is colorful and very refreshing. In Mexico it’s often served as a light starter on hot days because it hydrates well and is full of vegetables. The flavors are a bit like a cucumber and corn salad, but with a distinct citrusy lime note.
Ensalada de nopalitos is one of those Mexican dishes that really showcases local ingredients – slightly tangy, firm pieces of cactus pair beautifully with corn and radish. The salad is very juicy and citrusy thanks to plenty of lime juice, so it tastes a bit like a bowl of drinkable, vegetable lemonade on a hot day. In terms of texture it’s a bit like a cucumber and corn salad, but with a distinctly more “green”, herb-forward character.
Chef's tips
Rinse the nopales well in a colander to get rid of excess slime – if they still feel too slippery after mixing with the dressing, add a little more lime juice and stir. Slice the radish as thinly as possible so it stays crunchy but doesn’t overpower the salad with sharpness. It’s best to adjust the seasoning at the very end: taste first, because cactus and canned corn already bring some salt from their brine.
How to serve
This salad works great as a light lunch on a hot afternoon or as a side to grilled meats and fish instead of classic coleslaw. To drink, serve water with lime slices, a light cider, or a non-alcoholic michelada made with 0% beer. I often put it on the table for summer balcony barbecues – it disappears faster than traditional potato salad.
Ingredients
- nopales - 300 g
- corn - 200 g
- radish - 6 pieces
- onion - 0.5 pieces
- tomatoes - 2 pieces
- cilantro - 0.5 bunch
- lime - 2 pieces
- vegetable oil - 2 tablespoons
- oregano - 0.5 teaspoons
- salt - 0.75 teaspoons
- black pepper - 0.25 teaspoons
Preparation
- Drain the nopales in a colander, rinse under running water, and leave for a few minutes to drain well.
- Drain the corn. Wash the radishes, trim the ends, and slice into thin rounds.
- Slice the onion into very thin slivers. Cut the tomatoes into medium dice, removing the hard core near the stem.
- In a large bowl, mix the oil, juice squeezed from the limes, dried oregano, salt, and pepper until you have a smooth dressing.
- Add the nopales, corn, radishes, onion, and tomatoes to the bowl. Gently toss so the ingredients are evenly coated with the dressing.
- Rinse the cilantro, pat dry, and chop. Add to the salad just before serving and toss lightly again.
- Taste and, if needed, season with extra salt or lime juice. Serve right away or after a short chill in the fridge.
Storage
Store the salad covered in the fridge and eat within 1 day. The vegetables will soften over time, so for the best texture keep the dressing and cilantro separate and mix them in just before serving.
