• Prep Time
    120 Mins
  • Cook Time
    0 Mins
  • Total Time
    120 Mins
  • The base number of servings for this recipe is 4
    OK

    Vigorón

    This classic "meal-snack," which is traditionally served on a plantain leaf, is enjoyed on all occasions.


    Ingredients
    1 1/2
    pounds
    fresh or frozen cassava (yuca)
    1/2
    head
    cabbage, finely shredded
    1
    medium onion, finely chopped
    2
    tomatoes, cut into wedges
    1
    fresh mild chile of choice, seeded and minced (optional)
    1/4
    cup
    water
    1/4
    cup
    white vinegar
    2
    tablespoons
    lime or lemon juice
    1
    tablespoon
    sugar
    1/2
    teaspoon
    salt
    1/2
    pound
    fried pork rinds (coarsely chopped or cut into quarters)
    fresh lime wedges (optional)
    Directions
    Peel the cassava and cut it into 3- to 4-inch chunks. Place in a medium saucepan with enough water to cover generously. Bring to a boil over high heat. Reduce to a simmer, partially cover, and cook until tender and easily broken up with a fork (no solid white blotches should remain), 1 1/2 to 2 hours, adding water as necessary. Drain well and discard strand-like pieces from center of cassava.
    In large bowl, combine cabbage, onion, tomatoes, and chile (if using) and toss well.
    In a small screw-top jar or lidded container, combine 1/4 -cup water, vinegar, lime juice, sugar, and salt and shake well. Pour the dressing over the vegetables and toss well.
    For each serving, place a few pieces of pork rind on top of one or more cassava pieces, top with slaw. Serve with lime wedge, if desired.

    The base number of servings for this recipe is 4
    OK

    Categories 

    HealthySalad

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