Vigorón is a refreshing cabbage slaw for a hot summer day, paired with perfectly starchy yucca and crispy chicharron. It is often eaten on its own, but can also make up part of a fritanga platter.
Ingredients
2-3 yucca (a.k.a. cassava) roots
2 tbsp of salt
¼ head of cabbage (or ½ if it's small)
2-3 roma tomatoes, diced
3 tbsp of apple cider vinegar or 3 lemons, juiced
1 tablespoon oil
Pork chicharrón or pork rinds; to veganize, you can follow this recipe or purchase vegan versions at Trader Joes or online
Optional: Serve with plantain strips (plantain chips cut lengthwise) for extra crunchiness
Recipe
Divide your yucca into 4-5 inch pieces, and peel by making a shallow slit into the yucca. You will see a waxy, white layer under the bark-like exterior; carefully slide your knife under this and use the flat part to separate it. This video explains how.
Once peeled, cut the yucca in half length-wise and rince. Place it in a pot and fill with water to cover the yucca completely and add a pinch of salt. Set to medium-high heat until boiling, then reduce heat to medium and simmer for about 30 minutes or until tender; it should be easy to pick up with a fork, but not so soft that it falls apart.
While the yucca cooks, you can prepare the cabbage slaw. Finely shred the cabbage with a sharp knife or mandolin. Add the diced tomatoes, apple cider vinegar or lemon juice, and salt. Mix until evenly combined. You can add more lemon juice/vinegar or salt to taste if it the mixture is too bland. Cover and keep at room temperature or in the fridge until ready to serve.
Remove the cooked yucca from the water; you can optionally cut it into smaller pieces and remove the woody inner stems. Serve the cabbage slaw on a bed of yucca, and top with chicharrón. Enjoy!