Vigorón

By Latina Staff | 02/21/2008 - 21:48 | 0 Comments

COURSE

Salad

SERVES

COUNTRY/REGION

Costa Rica

PREP TIME

2:00

DESCRIPTION:

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

INGREDIENTS:

1 1/2 lb. fresh or frozen cassava (yuca)
1/2 head cabbage (about 1 lb.), 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 tbsp. lime or lemon juice
1 tbsp. sugar
1/2 tsp. salt
1/2 lb. fried pork rinds, coarsely chopped or cut into quarters
Fresh lime wedges (optional)

PREPARATION:

1. 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 remaing), 1 1/2 to 2 hours, adding water as necessary. Drain well and discard strand-like pieces from center of cassava.

2. In a large bowl, combine the cabbage, onion, tomatoes, and chile (if using) and toss well.

3. In a small screw-top jar or lidded container, combine 1/4 cup water, the vinegar, lime juice, sugar, and salt and shake well. Pour the dressing over the vegetables and toss well.

4. For each serving, place a few pieces of pork rind on top of one or more cassava pieces, then top with slaw. Serve with lime wedge, if desired.

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