It has the qualities of of cooked vegetables, because it's more succulent than crisp. The coconut adds texture, and the sauce and peanuts add a spicy sweetness. It reminds me of pad Thai, except that cactus has a rather unique flavor all its own- somewhere between a snap pea and a tomato. I definitely prefer the cactus after it's been dehydrated
2 cactus pads, julienned (if you don't like slime, dehydrate julien for few hours at 95F)
1/2 cup fresh grated coconut
1/4 cupp fresh-ground peanuts
1 1/2 tbsp olive
oil
1 date pitted, soaked and mashed
1/8 tsp asafoetida
1/2 tsp ground brown mustard seeds
1/2 tsp green chili, seeded and
minced
dash shoyu or celtic salt
1. use a v-slicer or mandolin slicer to julienne cactus
2. mix with peanuts and coconut
3. mix rest of ingredients to make dressing
4. toss everything
