Grilled Cactus Salad

I’ve been waiting for the new pads to shoot out on my thornless cactus this spring, and finally I have a few to work with.  This year I wanted to try a Nopales (cactus) Salad. It’s a great summer side dish, and gets better the longer it sits.  Click here, for how to prepare fresh cactus pads.  I used kohlrabi instead of radish, because it’s milder, and I have it in my garden.  If you aren’t familiar with it, kohlrabi is not a root vegetable, but a swelling in the stalk of the plant (see pictures).

Grilled Cactus Salad

Kohlrabi Plant
Kohlrabi Plant

Grilled Cactus Salad

Total Time: 20 minutes

Yield: Serves 4


  • 1 1/2 cups prepared no pales (or used jarred, and drain well)
  • 1 TBSP whole grain mustard
  • 3 TBSP red wine vinegar
  • 1/4 cup extra virgin olive oil
  • 1 tsp all purpose seasoning
  • 1/2 tsp ground cumin
  • 1/2 tsp granulated garlic powder
  • 3 green onions, thinly sliced, including green (or 1/2 tsp granulated onion powder)
  • 1 cup sliced radish, kohlrabi, or jicama
  • 1/2 cup chopped cilantro
  • 1/2 - 1 cup halved or quartered grape tomatoes
  • 1/4 cup crumbled feta


  1. Heat a stovetop grill pan. Brush with oil. Grill cactus strips, until lightly charred.
  2. In a large bowl, whisk together mustard, vinegar, oil, seasoning, cumin, and garlic powder.
  3. Place all ingredients in dressing, and toss well.
  4. If you want it hot, add chopped jalapeño. Other additions could include: celery, carrot, or hearts of palm.