Escabeche de Yucca| Cassava Salad| Puerto Rican style recipe | Episode 307

yucca

🥗Healthier: sweet potato

💰Cheaper: potatoes

Sweet potatoes provide similar texture with added nutrients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a healthier fat profile.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a mild sweetness and health benefits.

bell pepper

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini can add bulk while remaining low in calories.

Peel the yucca using a potato peeler and cut into large chunks.

Fill a large pot with water and add salt; bring to a boil.

Boil the yucca on medium-high heat for about 10-12 minutes until tender.

In a skillet, heat 1 cup of olive oil over medium-high heat.

Add sliced onions and sauté until slightly softened, about 5-8 minutes.

Add minced garlic and cook until fragrant.

Stir in 1/4 cup of white vinegar and seasonings; mix well.

Add the boiled yucca to the skillet and mix to coat in the marinade.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary