Cassava Salad
Cassava and celery come together in this vegan — 60 minutes, 6 steps, and the kind of result worth repeating. You'll find the full ingredient list (with a scaler to change the servings), 6 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for large pot and saucepan. At medium difficulty across 6 steps, it's manageable with a little attention. As written, every ingredient resolved to a plant source.
What you'll need
Shopping list (2)
Pantry staples (you likely have these)
Diet: vegan — no meat, fish, dairy, egg or honey, based on every ingredient listed below.
Contains: none of the major allergens we track from the ingredients listed.
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Peel the cassava completely, removing the thick brown skin and pink underlayer, then cut it into chunks and slice out the tough fibrous core running through the centre.
- Place the cassava chunks in a pot, cover with cold salted water, bring to a boil, and simmer for 20 to 25 minutes until fork-tender, as cassava must always be cooked thoroughly and never eaten raw.
- Drain the cassava well and let it cool, then cut it into bite-sized cubes and place in a large mixing bowl.
- Dice the red bell pepper, red onion, and celery finely, thinly slice the green onions, and add them all to the bowl with the cassava.
- Whisk the lemon juice, olive oil, cayenne pepper, and a good pinch of salt together, then pour over the salad and toss gently to coat everything evenly.
- Taste and adjust the salt and lemon, then chill for at least 30 minutes before serving so the flavours meld.
You'll use: Large pot · Saucepan · Whisk
Ingredient substitutions
- Lemon
- lime · 1 tbsp white wine vinegar per lemon
Tips & common questions
How long does Cassava Salad take to make?
About 60 minutes from start to finish — an estimate based on the 6 steps and 9 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of lemon?
Try lime. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Cassava Salad vegan?
Every ingredient listed on this page resolved to a plant or mineral source in our ingredient ontology — no meat, fish, shellfish, dairy, egg or honey. Labels can still differ by brand, so check packaged items.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Cassava Salad is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Salad Gumbili 001.jpg by Tim WikiPuluran - WikiBanua, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.