Nicaraguan Vigoron is a staple and much loved salad throughout Nicaragua.
The salad is made with a cabbage slaw called curtido. It has cabbage, tomatoes, onion, chilies and lime. Boiled yuca is part of the salad as is fried pork rinds or pork belly.
It is often served on a banana leaf.
This dish was created in the town of Granada by a woman called “La Loca”. She named the dish after seeing a poster advertising an early medicinal tonic by the same name.
It was magnifico! This dish can be found all over the country.
I made this one with store bought pork rinds but it would be off the charts if you included this recipe for chicarones!
Nicaraguan Vigoron (Cabbage Slaw and Yuca Salad)
- 1 lb yuca or cassava peeled
- 2 garlic cloves
- 1/2 cabbage
- 1 tomato diced
- 1/4 onion finely diced
- 2 limes juice of
- 1 tablespoon oil
- 8 ozs pork rinds cut into pieces or chicharon
- 1 tablespoon habanero chili minced optional
- Banana leaves for serving
- Peel the yuca and cut in to pieces.
- Place in a pot with the garlic and fill with enough water to cover the ingredients.
- Bring to a boil and then lower to medium heat.
- Cook with the lid half covering the pot until the yuca is soft and tender.
- Add some salt and cook for five more minutes. Remove from heat and let cool.
- Meanwhile while the yuca is cooking, prepare the salad by finely slicing the cabbage and place in a bowl. Combine with the diced tomato and onion. Season with the salt, lime juice and oil, then set aside.
- To serve, place a banana leaf for each serving and add a few pieces of yuca and chicharon or pork rind on top. Then cover with the cabbage salad. Add a few habanero chiles if you like spice and serve immediately.