Vigoron

Name: Vigoron
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Costa Rican
Ingredients: 1kg yuca, peeled and cut into chunks; 4 cups shredded green cabbage; 2 tomatoes, diced; 1 onion, thinly sliced; 1/2 cup fresh cilantro, chopped; Juice of 3 limes; 2 tbsp vegetable oil; 1 tbsp vinegar; Salt and pepper; Lizano sauce for serving

Vigoron (vee-goh-ROHN)

Yuca with Cabbage Salad

⏱ Prep Time 15 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 238 kcal

Boiled yuca topped with a tangy curtido cabbage slaw and served with chimichurri or Lizano sauce — a simple, refreshing Costa Rican street food classic.

Nutrition & Info

Protein 4.0g

Carbs 42.0g

Fat 6.0g

Protein Carbs Fat

Dietary

vegetarian vegan dairy-free gluten-free nut-free

Equipment Needed

pot mixing bowl serving plates

Presentation Guide

Vessel: banana leaf or plate

Garnishes: cilantro, lime wedges

Accompaniments: Lizano sauce

Ingredients

1kg yuca, peeled and cut into chunks
4 cups shredded green cabbage
2 tomatoes, diced
1 onion, thinly sliced
1/2 cup fresh cilantro, chopped
Juice of 3 limes
2 tbsp vegetable oil
1 tbsp vinegar
Salt and pepper
Lizano sauce for serving

Instructions

1
Boil yuca in salted water for 20-25 min until fork-tender. Drain and keep warm.
2
Toss shredded cabbage with tomato, onion, cilantro, lime juice, oil, and vinegar. Season with salt and pepper.
3
This curtido slaw should be tangy and crisp — do not overdress.
4
Arrange warm yuca pieces on a plate or banana leaf.
5
Pile curtido salad generously on top.
6
Drizzle with Lizano sauce. Serve immediately while yuca is still warm.

💡

Did You Know?

In Nicaragua, vigoron includes chicharron, but the Costa Rican version often skips the meat entirely, making it a popular vegan street food.

Chef's Notes

Equipment Tips

pot
mixing bowl
serving plates

Garnishing

cilantro, lime wedges

Accompaniments

Lizano sauce

The Story Behind Vigoron

Vigoron originated in Nicaragua but was adopted and adapted in Costa Rica, where it took on a lighter character. The Costa Rican version emphasizes the contrast between warm, starchy yuca and cold, tangy curtido salad. Sold at markets, festivals, and roadside stands, it represents the simple, ingredient-driven philosophy of Tico street food.

🕐 Traditionally enjoyed snack or light meal 📜 Origins: Traditional street food

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