Ensalada de Mandioca
The Quirky Foodster Team
Ingredients
- Cassava, peeled and cut into chunks — 1 kg (2.2 lb)
- Onion, finely chopped — 1/2
- Olive oil — 3 tbsp
- Vinegar — 2 tbsp
- Salt and pepper — to taste
- Chopped parsley, to garnish
Method
- Boil the cassava in salted water until tender, about 20–25 minutes; drain and let cool slightly.
- Cut the cooled cassava into bite-sized pieces, removing any fibrous core.
- Combine the cassava with the chopped onion in a bowl.
- Whisk together the olive oil, vinegar, salt and pepper.
- Pour the dressing over the cassava and toss well.
- Garnish with chopped parsley before serving.
Introduction: A simple, hearty cassava salad tossed with onion, oil and vinegar, a common accompaniment to grilled meats across Paraguay.
Cultural Background: Mandioca (cassava) is Paraguay's most important staple, and this simple salad reflects a practical, satisfying way to turn the boiled root into a flavourful side dish for the country's beloved grilled meats.
Tips: Let the cassava cool slightly before cutting and dressing, so it doesn't fall apart. Remove the fibrous central core, as it can be tough and unpleasant to eat.
Variations: Add a chopped chilli for heat. Include a little chopped fresh coriander alongside the parsley.
Storage: Store covered in the refrigerator for up to 3 days.
Reheating: This salad is served cold or at room temperature and is not reheated.
FAQs:
Q: What is mandioca?
A: Cassava, Paraguay's most essential staple root vegetable, eaten boiled, fried, or ground into starch for dishes like chipa.
Q: What is this salad typically served with?
A: Grilled meats (asado), a classic Paraguayan pairing.
- Cassava, peeled and cut into chunks — 1 kg (2.2 lb)
- Onion, finely chopped — 1/2
- Olive oil — 3 tbsp
- Vinegar — 2 tbsp
- Salt and pepper — to taste
- Chopped parsley, to garnish
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