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...
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Ingredients

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

Recipe Directions

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

Sweet Adeline's Thoughts

By Sweet Adeline

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

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