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Yucca Salad (Cassava Salad) Recipe

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4.3 from 1 review

A refreshing and creamy Yucca Salad (Cassava Salad) featuring tender boiled yucca combined with crisp vegetables and a tangy vegan mayonnaise dressing, perfect as a delicious side dish or light meal.

Ingredients

Yucca

  • 2 pounds yucca or cassava, peeled and cut into 2 inch chunks

Vegetables

  • 1/2 medium red onion, diced
  • 1/2 medium red bell pepper, diced
  • 1 celery stalk, finely chopped
  • 1 green onion, chopped

Dressing

  • 1/4 cup vegan mayonnaise
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt, or more to taste
  • Pinch of cayenne pepper

Instructions

  1. Boil the Yucca: Place the peeled and chunked yucca in a large pot and cover with water. Bring it to a boil over medium-high heat to start softening the root.
  2. Simmer until tender: Reduce the heat to a simmer and cook the yucca chunks for 15-20 minutes until they are tender and easily pierced with a fork. Drain the water using a colander once done.
  3. Cube the yucca: Allow the yucca to cool enough to handle safely, then chop the boiled yucca into small cubes, transferring them to a large mixing bowl.
  4. Combine the salad ingredients: Add the diced red onion, red bell pepper, chopped green onion, finely chopped celery, lemon juice, salt, cayenne pepper, and vegan mayonnaise to the bowl with cubed yucca.
  5. Toss and serve: Mix everything thoroughly so that the yucca cubes are well coated with the dressing and vegetables are evenly distributed. Serve immediately or refrigerate to chill before serving.

Notes

  • Yucca or cassava can be found in Latin American or Caribbean grocery stores.
  • Make sure to peel the yucca carefully as the skin is tough and not edible.
  • You can adjust the cayenne pepper to make the salad as spicy as you like.
  • This salad is best served chilled and can be refrigerated for up to 2 days.
  • Use vegan mayonnaise to keep the recipe vegan-friendly.

Find it online: https://recipeplenty.com/yucca-salad-cassava-salad-recipe/