Mexican Food Journal
Recipe for a delicious, easy to prepare, healthy, vegetarian cactus salad.
- 2 pounds cactus pads
- 4 Roma tomatoes
- 1 large white onion
- 12 sprigs of cilantro
- 6 ounces ranchero cheese
Cooking the Cactus
Cut the cactus pads into ¼" x ½" pieces.
Place the cactus in a large pan and cover with 2" of water.
Turn the heat on high and bring the water to a boil.
Reduce the heat to medium.
Skim the slime during cooking until the cactus no longer releases any. (about 10 minutes)
Drain the cactus and rinse under cool running water.
Dice the tomatoes.
Dice the onion.
Finely chop the cilantro.
Crumble the ranchero cheese.
Assembling the Salad
Add all of the ingredients to a mixing bowl and gently turn until well mixed.