Nicaraguan Vigoron (Cabbage Slaw and Yuca Salad)

Step 1

Peel the yuca and cut in to pieces.

Step 2

Place in a pot with the garlic and fill with enough water to cover the ingredients.

Step 3

Bring to a boil and then lower to medium heat.

Step 4

Cook with the lid half covering the pot until the yuca is soft and tender.

Step 5

Add some salt and cook for five more minutes. Remove from heat and let cool.

Step 6

Meanwhile while the yuca is cooking, prepare the salad by finely slicing the cabbage and place in a bowl. Combine with the diced tomato and onion. Season with the salt, lime juice and oil, then set aside.

Step 7

To serve, place a banana leaf for each serving and add a few pieces of yuca and chicharon or pork rind on top. Then cover with the cabbage salad. Add a few habanero chiles if you like spice and serve immediately.