A fresh Peruvian cassava salad with plenty of character. Red onion, yellow chili, and lime cut through the tender cassava while cilantro keeps the finish bright; simple, generous, and made to accompany a home-style Peruvian lunch.
Peel the cassava, trim the ends, and cut it into medium pieces about 5 cm long. If a thick central fiber is easy to reach, remove it now; any remaining core will be much easier to pull out after cooking.
Place the cassava in a pot with the water and most of the salt. Bring to a boil and cook over medium heat for 18 to 22 minutes, until tender all the way through and just beginning to split at the edges, while still firm enough to cut without falling apart. Do not use it if the center remains hard. Drain well and let the heavy steam subside while you make the dressing.
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While the cassava cooks, thinly slice the red onion and cut the yellow chili into fine strips, removing the veins and seeds; chop the cilantro. In a bowl, mix the lime juice, olive oil, cumin, pepper, and the remaining salt until the dressing looks glossy and combined.
Once the cassava is warm, remove any remaining central fibers and cut it into large cubes. Add it to the dressing with the onion, yellow chili, and cilantro, then fold gently until every piece is lightly glossy without breaking apart. Serve warm or at room temperature. And that's it! If the cassava is soft, the onion still crisp, and the lime tastes fresh without taking over, it came out just right. 🧡
