Paraguayan Mandioca Salad

1
(0) 0 Reviews
Prep Time
30
min.
Total Time
30
min.
Servings

8 servings, 1 cup each

Some say mandioca salad. Some say yucca. We say it's simply delicious—and we think you and your family will agree!

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What You Need

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Make It

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  • Place mandioca, pumpkin and garlic in large saucepan. Add enough water to cover all ingredients by 2 inches. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 15 min. or just until yuca and pumpkin are tender. Drain. Cool.
  • Spoon mandioca mixture into large serving bowl. Add onions; mix lightly. Chop 1 of the eggs. Add to mandioca mixture along with the mayonnaise; stir gently until well blended.
  • Cut remaining egg into wedges; arrange over salad.

Best of Season

Known as mandioca in Paraguay, yuca is available year-round. Look for firm, well-formed tubers, free of blemishes, with a clean fresh scent. Store whole mandioca in a cool, dark dry place for up to 1 week. Store peeled mandioca in the refrigerator covered with water. Or, freeze whole mandioca for several months.

Substitute

Substitute any winter squash for the pumpkin.

Servings

  • 8 servings, 1 cup each

Nutritional Information

Serving Size 8 servings, 1 cup each
AMOUNT PER SERVING
Calories 280
% Daily Value
Total fat 13g
Saturated fat 2g
Cholesterol 55mg
Sodium 105mg
Carbohydrate 39g
Dietary fiber 2g
Sugars 5g
Protein 4g
   
Vitamin A 120 %DV
Vitamin C 20 %DV
Calcium 4 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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