Ensalada de Mandioca

Mandioca is the backbone of Paraguayan cooking, and this simple salad is one of its best showcases: creamy boiled cassava cubes tossed with crisp onion, juicy tomato, and a sharp lemon-and-oil vinaigrette. It’s the classic side at asados and family lunches, refreshing next to rich grilled meat.

Boiled cassava, bright vinaigrette, zero fuss

The cassava is soft and starchy like a good potato, and it soaks up the tangy dressing beautifully while the raw onion and tomato keep everything fresh and crunchy. Served cool or at room temperature, it’s light, satisfying, and made for sharing.

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