Chilled Taro & Herb Salad

Name: Chilled Taro & Herb Salad
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: indian
Ingredients: 500 g taro root (medium, peeled and cut into 1-inch cubes); 0.25 tsp salt (for boiling water); 3 tbsp coriander leaves (finely chopped); 2 tbsp mint (finely chopped); 1 pcs onion (medium, finely chopped); 1 pcs green chili (finely minced, deseeded for less heat); 2 tbsp lemon juice; 1 tsp oil (for tempering); 0.5 tsp black mustard seeds; 0.5 tsp cumin seeds; 1 pinch turmeric powder; 1 pinch black pepper

RATING

0.0/5

TASTE SCORE

8/10

Cool, creamy taro root tossed with a medley of fresh herbs and a bright lemon dressing. The taro is boiled until just tender, then chilled to bring out its subtly sweet, nutty flavor. A refreshing side dish that's perfect alongside grilled meats or as a light lunch on its own.

PREP

15m

COOK

20m

SERVES

1 CUP

174 cal

SERVINGS

METHOD · 7 STEPS

prep
Peel and cube the taro root.
Wash the taro root well. Using a peeler or knife, remove the rough brown skin. Cut into uniform 1-inch cubes.
TIPWear gloves or oil your hands lightly. Taro can make skin itchy.
boil · ~15 min
Boil the taro until fork-tender.
Place the cubed taro in a pot and cover with water. Add salt. Bring to a boil, then reduce the heat and simmer for 12 to 15 minutes, until the taro is easily pierced with a fork. Drain well.
TIPDon't overcook. The taro should hold its shape and not become mushy.
rest · ~60 min
Chill the boiled taro.
Spread the drained taro pieces on a plate and let them cool completely at room temperature. Then transfer to the refrigerator and chill for at least 1 hour.
TIPChilling is essential. It firms up the texture and makes the salad refreshing.
temper · ~1 min
Make the tempering.
1.Heat oil in a small pan over medium heat until shimmering.
2.Add mustard seeds and let splutter (30 sec).
3.Add cumin seeds and sauté until fragrant (15 sec).
mix
Combine all salad ingredients.
In a large bowl, gently mix the chilled taro, chopped onion, green chili, coriander leaves, and mint. Pour the warm tempering over the mixture. Add lemon juice, turmeric powder, remaining salt, and black pepper. Toss gently until everything is well coated.
TIPUse a gentle hand. Treat the taro cubes like delicate treasure to avoid mashing them.
rest · ~10 min
Rest briefly to meld flavors.
Let the salad sit at room temperature for 10 minutes to allow the herbs and spices to infuse. This brief rest intensifies the flavors.
serve
Serve chilled or at room temperature.
Garnish with an extra squeeze of lemon and serve immediately.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Always use gloves when handling raw taro to avoid skin irritation from calcium oxalate crystals.
2
Cut the taro into uniform 1-inch cubes so they cook evenly and don't break apart.
3
Drain the boiled taro well and let it cool completely before chilling to prevent excess moisture in the salad.
4
Do not skip chilling the taro for at least 1 hour — it firms the texture and makes the salad refreshing.
5
Add the warm tempering just before serving to keep the fresh herbs vibrant and the dressing aromatic.
6
Taste and adjust salt and lemon juice after the 10-minute rest, as the taro absorbs seasoning over time.

RECIPE VARIATIONS

Adapt it for your goals.

Vegan

This recipe is already vegan. To make it heartier, add 1/2 cup boiled chickpeas — they complement the taro's creaminess and add protein.

Low Oil

Low-Oil

Skip the tempering and simply mix raw mustard and cumin powder into the lemon dressing for a lighter, no-oil version that still delivers punchy flavor.

Spicy

Add 1/4 teaspoon red chili flakes or an extra minced green chili to the tempering for those who love heat.

Herb Swap

Replace mint with fresh dill or Thai basil for a different herbaceous profile that pairs well with the warm tempering.

HEALTH BENEFITS