Delight in the vibrant flavors of Brazil with this refreshing Mandioca Vinaigrette, a perfect accompaniment for any churrasco (barbecue). This dish combines tender cassava with fresh vegetables, seasoned perfectly with a tangy vinaigrette. Quick to prepare and bursting with flavor, it's sure to become a favorite at your next gathering.
Ingredients
🥔 700g cooked mandioca, diced
🍅 4 small tomatoes, diced with seeds
🧅 1 medium or small onion, finely diced
🍋 6 tablespoons vinegar or lemon juice
🫒 4 tablespoons olive oil
🌶️ Black pepper, small pink grinder
🧂 Salt, shaker
🌿 Chives, chopped
🌿 Parsley, chopped
Instructions
1- Cook the Cassava:
- Cook the mandioca until it's tender.
- Peel, remove any fibrous strands, dice, and allow it to cool completely.
2- Prepare the Base:
- Place the diced, cooled cassava in a large mixing bowl.
- Sprinkle black pepper over it.
3- Add Vegetables:
- Add diced tomatoes and finely diced onion to the bowl.
- Top with chopped chives and parsley.
4- Seasoning:
- Season the mixture with salt.
5- Add Dressing:
- Drizzle olive oil and vinegar over the entire mixture.
6- Mix Ingredients:
- Use a spatula and spoon to mix everything thoroughly.
- Ensure the cassava is evenly coated.
7- Transfer and Chill:
- Transfer the mixture to a serving dish.
- Chill in the refrigerator for 30 to 40 minutes.
Prep Time: 10-15 minutes
Chill Time: 30-40 minutes
Total Time: 45-55 minutes
Servings: Undisclosed
Equipment:
- Large mixing bowl
- Small pink grinder for black pepper
- Clear bottle for olive oil
- White bottle for vinegar
- Red silicone spatula
- Metal spoon
- Serving dish
Cooking Tips
- Season the water while cooking cassava for enhanced flavor.
- Ensure cassava cools completely to maintain texture.
- Use tomatoes with seeds for traditional taste.
- Substitute lemon juice for vinegar for citrusy zing.
- Chill for optimal flavor absorption.
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Mandioca Vinaigrette
