Vigorón
A popular and refreshing Costa Rican street food, Vigorón is a vibrant salad featuring boiled yuca, chicharrones (fried pork rinds), and a tangy cabbage slaw, all drizzled with a zesty lime dressing.
🧂 Ingredients
- 1 kg Yuca (cassava)(peeled and cut into large chunks)
- enough to cover yuca Water
- 1 tbsp Salt
- 1/2 medium head Cabbage(thinly shredded)
- 1 medium Carrot(grated)
- 1/4 cup Cilantro(chopped)
- 3 tbsp Lime juice
- 2 tbsp White vinegar
- 2 tbsp Vegetable oil
- to taste Salt and pepper
- 150 g Chicharrones (pork rinds)(store-bought or homemade)
👨🍳 Instructions
- 1
Place the yuca chunks in a large pot and cover with water. Add salt. Bring to a boil and cook for 20-30 minutes, or until the yuca is tender when pierced with a fork.
⏱️ 20-30 minutes - 2
While the yuca is cooking, prepare the slaw. In a large bowl, combine the shredded cabbage, grated carrot, and chopped cilantro.
💡 Tip: Ensure the cabbage is very finely shredded for a better texture. - 3
In a small bowl, whisk together the lime juice, white vinegar, vegetable oil, salt, and pepper to make the dressing.
💡 Tip: Adjust seasoning to your preference. - 4
Drain the cooked yuca and cut into bite-sized pieces. Let it cool slightly.
💡 Tip: Remove the tough central fiber from the yuca pieces. - 5
Pour the dressing over the cabbage mixture and toss well to combine. Let it sit for at least 10 minutes for the flavors to meld.
⏱️ 10 minutes - 6
To serve, place a portion of the dressed slaw on a plate. Top with pieces of boiled yuca and a generous amount of chicharrones.
💡 Tip: Serve immediately for the best texture of the chicharrones.
💡 Pro Tips
- ✓For extra flavor, you can add a pinch of cumin to the slaw dressing.
- ✓If you can't find chicharrones, crispy fried pork belly can be a substitute, though the texture will be different.
- ✓Vigorón is best enjoyed fresh, as the slaw can become watery if left to sit for too long.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add thinly sliced red onion to the slaw for a sharper bite.
- Some variations include a dollop of salsa Lizano for an extra layer of flavor.