Recipe: Delicious Tapioca Salad

Logan Niles

1cp Tapioca Pearls
6cps Water
1 tsp Salt

1/4cp Olive oil
1 Lemon, zest and juice
1/2 Orange, zest and juice
1Tbs. Apple cider vinegar (or other light colored vinegar like White Balsamic)
1/2 Red bell pepper, small dice
1 scallions, sliced
1 Persian or Japanese cucumber (or regular cucumber, seeds removed and peeled), small dice
1/2cp Fresh red Swiss chard or spinach, finely chopped

1/2tsp dried thyme
1/2tsp dried mint
1/2tsp dried dill
(fresh herbs can be substituted for the above by using 2x the volume of the dried amount)
salt and black pepper to taste

*optional: 1/2 preserved lemon, rind only rinsed and finely diced
1. Bring salted water to a boil.

2. Add tapioca pearls and cook for 10 mins. on medium-high heat, stirring occasionally to keep pearls from sticking to the bottom of the pot.

3. After 10 mins. turn off heat and cover pot for an additional 20-30mins or until pearls are completely clear.

4. Drain tapioca with a fine sieve and rinse with cold water until pearls are cool to the touch.

5. Combine dressing, vegetables and seasoning components to cold tapioca pearls in a bowl and mix thoroughly.

6. Chill for at least 1 hour or overnight before serving.

Due to tapioca’s high starch content you don’t really need oil in this recipe to keep the ingredients together so you can make this as low in fat as you like w/out sacrificing too much flavor or texture.

You can find Logan’s original post on tapioca in her blog.