This Cassava (Yuca) salad is an easy to prepare and healthy salad that comes together in minutes. Low in calories and perfect for as a light lunch or dinner idea.
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Say hello to the humble cassava (yuca), also called tapioca, manioc and yuca. I was ecstatic to find cassava on the shelves of the mainstream supermarkets in alpine Switzerland. Pleasantly surprised.
I have had a sort of evolving and interesting relationship with cassava for as long as I can remember. As a child, this was one of my least favourite vegetables. As an adult, my relationship with cassava is one of unashamed love. My grown-up palate now appreciates the exotic blended of nuttiness and earthiness in the cassava.
Anyway, there was the cassava. Right there in full display on the shelves. Lots and lots of cassava. I didn’t need much prompting. I dived into the stack, head first….repeatedly. These insanely delicious Yuca fries are testament to the fact that I have been back to the cassava aisle a few more times since.
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So here is introducing my adaptation of an old Ugandan cassava(yuca) salad recipe, which I hope you will enjoy. Steamed cassava served here with honey-mustard grilled salmon.
Simple. Low calorie. Delicious. What else?
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- 2 cassava tubers approx. 400g in weight
- 200 g green beans
- 24 cherry tomatoes
- 1 bunch spring onions
- 10 g chives chopped
- 4 tbsp extra virgin olive oil
- 2 tbsp orange juice
- 1 tbsp balsamic vinegar
- 1 garlic crushed
- 5 g thyme fresh and chopped
- 1 tbsp honey
- 0.5 tbsp mustard
- salt to taste
- pepper to taste
- Peel and chop the cassava julienne-style. Add the julienned cassava to a pan. Fill the pan with water to completely cover the cassava. Season with some salt and bring to a boil. Reduce the heat to medium and cook till the cassava is soft. This should take approximately 30 minutes.
- Using a dash of oil, fry the crushed garlic and thyme for about 2 – 3 minutes until the aroma is released.
- In a glass bowl, combine the olive oil, balsamic vinegar, orange juice, honey, mustard, salt and pepper. Add the garlic and thyme mix to the bowl and whisk until all the ingredients are thoroughly combined and emulsified. Set your vinaigrette aside at room temperature until ready to serve.
- When the cassava is almost done, snap the ends of your green beans and blanch.
- To serve, combine the cassava, green beans, cherry tomatoes, chives and spring onions. Pour over the vinaigrette dressing and enjoy.
How to Blanch Green Beans
Salt a large pot of water, and bring to a rolling boil.
At the same time, prepare an ice bath. You will need this to shock your beans and stop them from continuing to cook, when you bring them out of the boiling water bath.
Place your beans in the boiling water and allow it to sit for 2 - 3 minutes. Then remove the beans and drop them in the ice water bath. Allow the beans to remain in the ice bath for 3 minutes or until the beans have fully cooled down.
Remove them from the ice bath and dry them. Set the beans aside for use.
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