Salads
Kassava Salad (Cassava, Coconut and Lime Salad)
The Quirky Foodster Team
Ingredients
- 500 g (1 lb 2 oz) Cassava, peeled and cubed
- 150 ml (2/3 cup) Coconut cream
- 2 tbsp Lime juice
- 2 stalks Spring onion, sliced
- 1 small Chilli, finely chopped
- 1/2 tsp Salt
Method
- Boil cassava cubes in salted water for 20 minutes until fork-tender.
- Drain well and let cool to warm room temperature.
- In a bowl, whisk coconut cream, lime juice and salt.
- Add cassava, spring onion and chilli, tossing gently to coat.
- Serve warm or at room temperature.
Introduction: A hearty, filling salad made from boiled cassava tossed in coconut cream and lime, often served alongside grilled fish or lovo feasts as a starchy counterpart to richer dishes.
Cultural Background: A hearty, filling salad made from boiled cassava tossed in coconut cream and lime, often served alongside grilled fish or lovo feasts as a starchy counterpart to richer dishes.
Tips: Don’t overcook cassava into mush — check with a fork at 18 minutes. This salad is best served the same day it’s made.
Variations: Add grated fresh coconut for extra texture. Include diced cucumber for crunch. Already vegan and vegetarian as written.
Storage: Refrigerate for up to 1 day; texture softens over time.
Reheating: Best served cold or at room temperature; not typically reheated.
FAQs:
Q: Is cassava the same as tapioca?
A: Tapioca is a starch product derived from cassava root; the whole root is used here.
Q: Can I use frozen cassava?
A: Yes, frozen pre-peeled cassava works well and is common outside Fiji.
Please log in to leave a comment.