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Cabbage and Cactus Salad with Cilantro Lime Greek Yogurt Dressing

Prep Time 15 minutes
Cook Time 35 minutes
Servings 4 people
Author Stephanie Chavez


For the Dressing

  • 5.3 oz container plain Greek yogurt
  • 1 tbsp fresh lime juice
  • 1/8 tsp onion powder
  • 1/4 tsp kosher salt
  • 1/4 cup cilantro, minced

For the Salad

  • 5 cups raw cactus cut into strips, thorns removed
  • 2 cups cabbage, shredded
  • 1 1/2 cups roma tomatoes, diced
  • 1 1/2 cups cilantro, chopped
  • 1/4 cup purple onion, minced
  • 2 tbsp fresh lemon juice
  • garlic salt to taste
  • queso fresco, crumbled


  1. In a large pot, bring enough water to cover the cleaned cactus strips (thorns removed) to a boil. Season water with salt before it starts to boil. Add strips as soon as water starts to boil, keep them at a medium boil for 35 minutes. Strain, rinse, and set aside to cool down.

  2. Prepare the dressing by combining all the ingredients together in a bowl. Set aside.

  3. While cactus strips cool down, prepare the remaining ingredients for the salad. Combine everything except the dressing in a large serving bowl. Season with garlic salt to your taste.

    Serve the yogurt dressing on the side along with extra lime wedges, tortillas, and crumbled queso fresco.

Recipe Notes

Cactus paddles can be found at Mexican grocery stores in the produce section. Some stores carry them whole, and/or precut.

If you can't find fresh cactus paddles, jarred cactus can be used as a substitute as well. Just keep in mind that most brands have their cactus in a brine that is high in sodium and slightly spicy.