Warm Tapioca and Carrot Salad with Cilantro




Warm Tapioca and Carrot Salad with Cilantro

Looks can be deceiving! This is true most often when it comes to vegetables!

Some root vegetables are often not cooked because they look complicated, time consuming or simply because we don’t know what to do with it. Tapioca is often ignored for one of the above reasons. With hard, rough brown skin it definitely doesn’t look attractive. But it’s a wonderful vegetable which cooked well tastes as good as potato (if not better!)

Tapioca is the third-largest source of carbohydrates for meals in the world. It’s grown and consumed all over the globe. In India, it’s a well loved vegetable in Kerala. Tapioca with fish curry is a delicacy Kerala is known for.

Tapioca is grown in our farm which is in Kerala. We usually stir-fry it with some south Indian spices and curry leaves or make a curry with a coconut base. This time I wanted to try making something different.

I tried making a simple warm salad with a combination of tapioca and carrots. The slight bitter and buttery taste of tapioca is balanced with sweet and crunchy carrots. With a simple olive oil, lemon juice dressing and a dash of pepper this salad tastes great! Sprinkling of chopped cilantro adds a beautiful fresh dimension to the dish.  This warm salad can replace your usual potato side dish in a meal.


Tapioca and carrots ready to be cooked



Warm Tapioca and Carrot Salad with Cilantro


[typography font="Cantarell" size="24" size_format="px" color="#b36f98"]Ingredients:[/typography]

  • Tapioca cut into strips – 2 cups
  • Carrots cut into strips – 2 cups

[typography font="Cantarell" size="24" size_format="px" color="#b36f98"]Dressing:[/typography]

  • Olive oil – 2 tbsp
  • Lemon juice – 1 tbsp
  • Pepper – ½ tbsp
  • Salt
  • Finely chopped fresh cilantro

Peel and cut tapioca into thin strips of about 2 inches. Place them in about 4-5 cups of water with a pinch of salt. Bring it to a boil and discard the water. Place the par-boiled tapioca in a salad bowl.

Peel and cut carrots also into same size, steam or cook for 5 minutes till slightly soft. Don’t cook them too much as you want it to be a little crunchy in the salad. Mix it with the tapioca.

In a small bowl mix, all the dressing ingredients and pour it over the salad. Mix well.

Serve warm as a salad or a side dish.

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