Nicaraguan vigorón is a beloved, traditional salad served throughout Nicaragua.
The dish centers on a tangy cabbage slaw called curtido, made from finely shredded cabbage mixed with diced tomato, onion, lime juice and a touch of oil. Boiled yuca (cassava) and crispy pork rinds or fried pork belly are added for substance and texture.
Vigorón is commonly presented on a banana leaf, which adds an authentic touch and makes it easy to serve.
The recipe originated in the town of Granada. According to local lore, a woman nicknamed “La Loca” created the dish and named it after seeing an old advertisement for a medicinal tonic called “Vigorón.” The combination of bright, fresh curtido with tender yuca and crunchy pork rinds quickly became popular and is now enjoyed across the country.
This version uses store-bought pork rinds, but the dish is even better with homemade chicharrones for extra flavor and crunch.
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Nicaraguan Vigoron (Cabbage Slaw and Yuca Salad)
Ingredients
- 1 lb yuca or cassava peeled
- 2 cloves garlic
- Salt to taste
- 1/2 head cabbage
- 1 tomato diced
- 1/4 onion finely diced
- 2 limes juice of
- 1 tablespoon oil
- 8 ozs pork rinds cut into pieces or chicharrón
- 1 tablespoon habanero chili, minced optional
- Banana leaves for serving
Instructions
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Peel the yuca and cut it into pieces.
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Place the yuca and garlic in a pot and add enough water to cover them.
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Bring to a boil, then reduce the heat to medium.
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Cover the pot partially and simmer until the yuca is tender when pierced with a fork.
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Add salt, cook for an additional five minutes, then remove from heat and let cool slightly.
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While the yuca cooks, prepare the curtido: thinly slice the cabbage and place it in a bowl with the diced tomato and onion. Season with salt, lime juice and oil, then toss to combine and set aside.
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To serve, place a banana leaf for each portion. Arrange a few pieces of yuca on the leaf, top with pork rinds or chicharrón, then heap the cabbage slaw over everything. Add minced habanero if you like extra heat and serve immediately.
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