Cassava Salad
Cassava salad treats boiled cassava the way many cooks treat potato in a mayonnaise-dressed salad. The root turns dense and starchy once simmered, so it holds its shape when tossed with crunchy celery, red bell pepper and two kinds of onion. Lemon juice cuts through the mayonnaise, and a little cayenne adds heat. It keeps well in the refrigerator, which makes it a practical dish to bring to a gathering.
Instructions
Put the peeled cassava in a pot and pour in just enough water to cover it. Bring the water to a boil, then lower the heat and simmer for 20 minutes.
Take the pot off the heat and drain off the water. Let the cassava cool until it is comfortable to handle.
Cut the cooled cassava into small pieces and put them in a large bowl.
Add the sliced red bell pepper, red onion, green onion and celery, then the lemon juice, salt, cayenne pepper and mayonnaise.
Toss everything together until the cassava and vegetables are evenly coated. Serve right away, or chill in the refrigerator first.
Make it personal.
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