Peanut-Crusted Cassava Salad

By AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant salad featuring crispy cassava with a nutty peanut dressing, reflecting Tanzania's diverse agricultural bounty. This East African-inspired salad recipe, ready in about 35 minutes, pairs cassava, peanut butter, lime juice into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 310 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 4 East African cuisine 310 cal/serving

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Ingredients

2 cups julienned cassava
3 tablespoons peanut butter
2 tablespoons lime juice
1 tablespoon honey
1 teaspoon sesame oil
1/2 cup grated carrot
1/4 cup diced red bell pepper
2 tablespoons shredded coconut

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Instructions

Step 1: Toss 2 cups julienned cassava with 1 teaspoon sesame oil in a bowl. Spread in a single layer on a baking sheet and bake at 400°F for 15 minutes until edges are golden and crisp, flipping halfway through.
Step 2: Whisk together 3 tablespoons peanut butter, 2 tablespoons lime juice, 1 tablespoon honey, and 1 teaspoon sesame oil in a small bowl until smooth and emulsified.
Step 3: In a large bowl, combine the baked cassava, 1/2 cup grated carrot, 1/4 cup diced red bell pepper, and 2 tablespoons shredded coconut. Pour the peanut dressing over the salad and toss gently until evenly coated.