Cassava salad is a flavorful side dish you can customize to suit your taste.

You can choose between the buttery, savory version or a creamy one made with mayonnaise, this dish is a delicious alternative to traditional potato salad.

Cassava is a root vegetable with nutrients and goes well with carrots. In this post, I will show you how to make this tasty salad.

What is Cassava?

Cassava, also called yuca, is a starchy root vegetable native to South America but widely used in tropical regions worldwide.

It has a mild, nutty flavor and a texture similar to potatoes when boiled or steamed. Cassava is versatile and can be used in soups, stews, or fried like French fries.

This root vegetable is rich in carbohydrates, making it an excellent energy source. It’s also gluten-free and contains vitamins and minerals like vitamin C, calcium, and potassium.

Is Cassava Salad Healthier Than Potato Salad?

Cassava has more carbohydrates than potatoes, making it ideal for those needing extra energy.

It’s also higher in dietary fiber. For those avoiding gluten, cassava is naturally gluten-free, unlike some potato salads that may contain additives with gluten.

The buttery version of cassava salad is lower in fat compared to the creamy mayonnaise of potato salad.

While cassava and potato salads are delicious, cassava salad offers a unique taste and texture that some might find more satisfying.

What to Eat with Cassava Salad?

Serve it alongside stews like chicken, beef, or fish for a complete meal.

Cassava salad complements Caribbean staples like rice and peas, adding a starchy, filling side dish.

How to Make Cassava Salad with Carrots?

Ingredients

2 pounds of cassava (peeled and cut into chunks)
2 large carrots (peeled and diced)
1/4 cup unsalted butter (for the buttery version)
1 small red onion (diced)
1/4 cup parsley (chopped)
Salt and black pepper (to taste)
1 tablespoon lime juice (optional, for added brightness)

Mayonnaise Base

1/3 cup mayonnaise (for the creamy version)
1 tbsp of Honey mustard/Dijon mustard
1 teaspoon of vinegar
1 tsp sugar (optional)

Instructions

Boil the Cassava. Place the peeled and cut cassava in a large pot of salted water. Bring to a boil and cook for 15–20 minutes, or until fork-tender.

During the last 5 minutes of boiling, add the diced carrots to the pot. They should cook until slightly soft but still firm. Drain and Cool. Drain the cassava and carrots. Let them cool slightly before handling.

Once the cassava is cool enough to handle, remove the fibrous core from the center of each piece. Cut the cassava into bite-sized chunks.

In a large bowl, combine the cooked cassava, carrots, and diced red onion. Choose Your Version. Buttery Version.

Melt the butter and drizzle it over the cassava mixture. Toss gently to coat, and season with salt and black pepper. Add lime juice for a hint of tanginess.

Creamy Version. Add mayonnaise, mustard, sugar, and vinegar to the cassava mixture. Stir until everything is evenly coated. Season with salt and black pepper to taste.

Sprinkle chopped parsley over the top for a fresh, vibrant touch. Serve Warm or Cold. Cassava salad can be served warm, at room temperature, or chilled.

Tips for the Best Cassava Salad

Cook the cassava until it’s tender but not mushy. Overcooking can make it fall apart in the salad. You can add extras like boiled eggs, corn, green peas, or bell peppers.

Fresh carrots, onions, and parsley enhance the taste and add vibrant colors to the dish.

Cassava salad with carrots is a delightful dish that’s easy to prepare and perfect for any occasion. Whether you choose the buttery version for a light, savory taste or the creamy mayonnaise version for a richer flavor.

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