Ensalada de mandioca is a Paraguayan boiled-yucca salad dressed with lime juice, olive oil, red onion, and parsley. It takes about 45 minutes start to finish and works as a side dish next to grilled meat or anything rich and smoky. If youโve never cooked yucca before, this is a good first recipe โ the ingredient list is short and the technique is forgiving.
Why this recipe works
Two things make this salad succeed. First, soaking the sliced onion in cold water with lime juice before assembling pulls out the sharp, eye-watering bite without cooking the onion or losing its texture โ you get crunch without heat. Second, the yucca is dressed while itโs still slightly warm. Warm starch absorbs the lime and olive oil much better than cold starch does, so the dressing actually gets into the pieces instead of pooling at the bottom of the bowl. Both steps are simple, but skipping either one will noticeably flatten the result.
Shopping notes
- Fresh yucca (cassava): Look for it in Latin American grocery stores or the produce section of larger supermarkets. The skin should be firm and dry with no soft spots or mold. Frozen peeled yucca is a reliable backup โ thaw it in the fridge overnight and skip straight to boiling.
- Lime juice: Bottled lime juice works in a pinch, but fresh squeezed is noticeably brighter here since itโs a main flavor, not a background note.
- Flat-leaf parsley: Curly parsley is fine if thatโs whatโs available, but flat-leaf has more flavor per leaf.
Common problems and fixes
- Yucca stays hard in the center even after 25 minutes: Chunk size is usually the cause. Cut pieces thicker than 3 inches take longer. If a fork doesnโt slide in easily, keep simmering and check every 5 minutes โ overcooking is far less of a problem than undercooking.
- The fibrous core is hard to find: After draining, look for a thin, stringy white or cream-colored strand running through the center of each piece. It wonโt soften no matter how long you cook it. Pull it out with your fingers or the tip of a knife before cubing.
- Salad tastes flat or starchy: Yucca needs more salt than youโd expect. Taste after assembling and add salt in small pinches, tossing and tasting each time.
- Yucca falls apart when tossing: Itโs overcooked, or the pieces were cut too small after boiling. Toss gently with a large spoon or clean hands, folding rather than stirring.
- Dressing slides off instead of coating: This usually means the yucca cooled completely before dressing. If it happens, let the assembled salad sit 10โ15 minutes at room temperature โ the residual warmth from even slightly warm pieces helps the oil and lime bind to the surface.
Make-ahead notes
You can boil and cube the yucca up to 24 hours ahead โ store it in an airtight container in the fridge. Prep and soak the onion the same day you serve. Keep the dressing (lime juice, olive oil, salt, pepper) in a small jar in the fridge. Dress it at the table โ a pre-dressed salad goes limp fast, and the yucca will soak up all the lime and taste sour by the next day. If you do need to dress it ahead, hold back half the lime juice and add it fresh just before serving. Dressed leftovers keep for one day refrigerated; the texture softens but the flavor is still good.
Paraguayan Yucca and Onion Salad
Equipment
- Large pot
- Sharp knife
- Cutting board
- Mixing bowl
- Colander or strainer
- Serving platter or salad bowl
Ingredients
- 2 pounds fresh yucca (cassava), peeled and cut into 3-inch chunks choose firm, unblemished roots
- 1 medium red onion, thinly sliced soak in water to mellow flavor
- ยผ cup fresh lime juice about 2 limes
- 3 tablespoons extra-virgin olive oil preferably cold-pressed
- 1 teaspoon kosher salt to taste
- ยฝ teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, chopped flat-leaf preferred
Instructions
- Boil the Yucca: Place yucca chunks into a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over medium-high heat (approximately 10 minutes), then reduce to a simmer for 15 minutes or until the yucca is fork-tender. You should notice the flesh turning translucent around the edges.
- Drain and Cool: Transfer cooked yucca to a colander. Allow to cool slightly until safe to handle. Using a sharp knife or your fingers, remove the fibrous core from each piece. Cut yucca into 1-inch cubes.
- Prepare the Onions: While the yucca cools, soak the sliced onions in cold water with a splash of lime juice for about 10 minutes. Drain and pat dry. This removes harshness and mellows the flavor.
- Assemble the Salad: In a large mixing bowl, combine the cubed yucca, sliced onions, lime juice, olive oil, salt, pepper, and chopped parsley. Toss gently to coat all ingredients without breaking the tender yucca.
- Rest Before Serving: Let the salad rest at room temperature for at least 10 minutes before serving to allow flavors to meld.
Notes
- For added flavor, consider mixing in thinly sliced radishes or diced hard-boiled eggs.
- Substitute lemon juice if limes are unavailable, though the tang will be slightly different.
- Boiled yucca can be made a day in advance. Store cubed in the fridge and bring to room temperature before mixing.
Nutrition
Your questions, answered
Can I use frozen yucca instead of fresh?
Yes, frozen peeled yucca works well here. Thaw it in the refrigerator overnight, then boil it the same way as fresh โ it may cook a few minutes faster, so start checking for tenderness around the 12-minute mark.
How do I know when the yucca is actually done?
A fork should slide into the center of a piece with no resistance, similar to a well-cooked potato. The flesh will also look slightly translucent at the edges rather than chalky white all the way through.
What if I canโt find fresh limes?
Bottled lime juice is an acceptable substitute โ use the same quarter-cup measurement. A mix of lemon juice and a small splash of white wine vinegar also works if you have neither.