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Nicaraguan Vigoron (Cabbage Slaw and Yuca Salad)

A delectable salad you will fall in love with!
Course Salad
Cuisine Nicaraguan
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 539kcal
Author International Cuisine

Ingredients

  • 1 lb yuca or cassava peeled
  • 2 cloves garlic
  • Salt to taste
  • 1/2 head 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

Instructions

  • 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.

Nutrition

Calories: 539kcal | Carbohydrates: 56g | Protein: 38g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 54mg | Sodium: 1081mg | Potassium: 623mg | Fiber: 6g | Sugar: 7g | Vitamin A: 427IU | Vitamin C: 80mg | Calcium: 99mg | Iron: 2mg