A Mexican street-food salad made by boiling cactus paddles (nopales) and tossing them with tomato, jalapeño and coriander. Dairy-free and sturdy enough to pack for lunch.
Boil the sliced cactus paddles in salted water, uncovered, for 15 minutes.
Discard the boiling water, rinse the cactus with cold water and let it cool.
Toss the tomato, onion, jalapeño and coriander with the cooled cactus in a bowl.
Add the lime juice, olive oil and salt, toss well and serve.
Leave the lid off while boiling the cactus paddles; boiling covered traps the slimy texture in the pot. Always discard the boiling water.
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