Textual Chef Textual Chef

Yucca Salad

Tender cassava chunks tossed with crisp red onion and a warm, garlicky citrus mojo dressing. Serve cold or at room temperature for a bright, refreshing side dish.

40 minEasyServes 4240 cal/serving

CubanSaladStovetopVeganVegetarianMediterraneanHalal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeCorn-FreeLow-SodiumNightshade-Free

Cook this free in the appFree. No download, no account. The screen stays awake and each step can run its own timer.

Ingredients

  • 2 lbs yuca root, cubed
  • 1 tsp salt
  • 1/4 cup extra virgin olive oil
  • 4 garlic cloves, minced
  • 1 small red onion, thinly sliced
  • 1/4 cup bitter orange juice
  • 1/4 cup fresh cilantro, chopped

Instructions

  1. 1

    Place 2 lbs cubed yuca root in a large pot with 1 tsp salt and cover with cold water.

  2. 2

    Boil for 20 to 25 minutes until fork-tender, then drain and cool slightly.

  3. 3

    Heat 1/4 cup extra virgin olive oil in a small skillet over medium heat, then saute 4 minced garlic cloves for 1 minute until fragrant.

  4. 4

    Whisk in 1/4 cup bitter orange juice to form the dressing and remove from heat immediately.

  5. 5

    Toss 2 lbs cubed yuca root with 1 small thinly sliced red onion, 1/4 cup chopped fresh cilantro, and warm citrus dressing before serving.

Cook this free in the appCooking it now? The app keeps the screen awake and times each step. Free, nothing to install.

Questions

How much time should I plan for Yucca Salad?

As written, 40 minutes: 15 of prep and 25 of cooking. The longest single stretch is step 2 (25 minutes): "Boil for 20 to 25 minutes until fork-tender, then drain and cool slightly."

Is there a substitute for cilantro in Yucca Salad?

The entry for Yucca Salad calls for 1/4 cup fresh cilantro, chopped. In its place: Flat-leaf parsley with a squeeze of lime, for anyone who tastes soap. The dish loses its signature note but stays fresh.

How many calories are in Yucca Salad?

One serving (the recipe makes 4) is about 240 calories, with 2 g protein, 45 g carbohydrate and 7 g fat, plus 3 g fiber and 320 mg sodium. The figures are estimates computed from the ingredient list.

How long does Yucca Salad keep?

Dressed, it is best the day it is made, so keep the dressing apart and toss Yucca Salad just before serving. Undressed and refrigerated, the components hold about two days. It does not freeze.

Can I halve or double Yucca Salad?

Yes. As written it serves 4. Halved, the yuca drops from 2 lbs to 1 lb; doubled, it is 4 lbs. Every line in this entry carries its half and double quantity, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Cook this free in the app

Textual Chef is 4,530 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.

More Cuban entries

All Cuban recipes · All Salad recipes · All Yuca recipes