Vigorón (Nicaraguan Cabbage and Yuca with Chicharrones)

Inspired by Mandy Baca's love of Sedano's, a Miami-based Latin grocery store, contrast is king in this refreshing Nicaraguan snack starring mildly sweet, tender yuca; a bracing, crunchy cabbage slaw; and salty chicharrones. Be sure to dress the yuca with all of the vinegar dressing from the cabbage slaw; it cuts through the dense starch and flavors the whole dish.

Vigoron (Nicaraguan Cabbage with Yuca and Chicharrones)
Photo: Photo by Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Audrey Davis
Active Time:
10 mins
Total Time:
40 mins


  • 1 pound frozen yuca (see Note) 

  • ¼ cup plus 1 teaspoon white vinegar, divided 

  • 1 tablespoon kosher salt, divided 

  • 4 cups finely shredded green cabbage 

  • 2 tablespoons fresh lime juice 

  • .50 teaspoon black pepper 

  • 1 cup pork chicharrones (such as Mambi), chopped into 1/2-inch pieces

  • 1 cup finely diced tomato 


  1. Place frozen yuca in a large saucepan with just enough water to cover. Add 1 teaspoon vinegar and 1 teaspoon salt. Cover and bring to a boil over high. Boil until yuca is just tender, about 30 minutes. Gently drain cooked yuca, transfer to a platter, and season with 1 teaspoon salt.

  2. While yuca cooks, place shredded cabbage in a bowl, cover with cold water, and let stand 10 minutes. Stir together lime juice, pepper, remaining 1/4 cup vinegar, and remaining 1 teaspoon salt in a small bowl. Drain cabbage. Add vinegar mixture to cabbage, and toss to combine. Spoon cabbage slaw over cooked yuca. Top with chicharrones and diced tomato.


Find Mambi pork chicharrones at Latin American markets or online at Fresh yuca may be used in place of frozen; simply peel and chop into 3-inch pieces before cooking.

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