Vigorón

 (Cassava and Cabbage Salad) 

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), peeled and cut into 3- to 4-inch chunks

1/2 head cabbage (about 1 lb. total weight)

1 medium-size onion, finely chopped

2 ripe medium-size tomatoes, cut into wedges

1 fresh mild chile of choice, seeded and finely chopped (optional)

1/4 cup water

1/4 cup white vinegar

1 tbsp. sugar

1/2 tsp. salt

2 tbsp. lime or lemon juice

1/2 lb. fried pork rinds, coarsely chopped or cut into quarters

Fresh lime wedges (optional)

PREPARATION

In medium-size or large cooking pot, place cassava pieces with enough water to cover generously. Bring to boil over high heat, then lower heat to medium-high. Semicover and simmer 1 1/2 to 2 hours, adding water as necessary. Cassava is done when it is tender and easily broken up with fork. (No solid-white blotches should remain.) Drain well and discard strand-like pieces from center of cassava.

 

Use food processor or hand grater to finely shred cabbage, and place in large bowl. Add onion, tomatoes, and chile if desired, and toss well. In small glass bottle or container, combine water, white vinegar, sugar, salt, and lime or lemon juice, and shake well. Pour marinade onto coleslaw and toss well.

Prepare each serving individually by placing a few pieces of pork rind on top of one or more cassava pieces, then top with slaw. Serve with lime wedge, if desired. Makes 4 servings.