Vigoron is a classic dish from Nicaragua. It has all the elements of building a perfect bite with creamy yuca, crunchy chicharron and acidic and fresh slaw.
Serve vigoron with other dishes such as Gallo Pinto, Fried Plantains, Sweet Maduros and Queso Frito with a side of warm tortillas. Costa Rica has a similar version of vigoron but with the addition of green plantains.
This recipe comes together in minutes as soon as the yuca is boiled. You can use pre-shredded cabbage and carrot from a bag to make it even easier.
Hang on to the cabbage slaw. You may find yourself topping it on more than just vigoron!
VigoronCourse: SidesCuisine: NicaraguanDifficulty: Moderate
2 pounds of frozen yuca
2 cups of chicharron, roughly chopped
2 cups of thinly sliced cabbage
½ cup carrot, shredded
1 tomato, finely diced
1 tablespoon red onion, finely chopped
Juice of 2 limes
1 tablespoon of white vinegar
2 tablespoons of olive oil
Salt and freshly cracked pepper
- Place the frozen yuca in a pot with cold water. Heat on high and bring to a boil. Add about 1 teaspoon of salt to the water. Boil the yuca for 40-45 minutes until fork tender but not falling apart.
- While it’s boiling work on the garnish. In a bowl, whisk together the vinegar, lime juice, oil and salt and freshly cracked pepper. Add the cabbage, carrot, tomato and red onion. Mix together and taste. Adjust seasoning as needed.
- Once the yuca is cooked through strain well and place on a plate. Remove any fibrous pieces from the yuca. Top with the slaw. Scatter small and large pieces of chicharron all over the yuca.
- Serve immediately. As the yuca sits it will harden. As the slaw sits it will wilt and absorb the flavors. Do not make it too far in advance or it will wilt too much and become soggy.