🇨🇷 Costa Rican Cuisine

Vigoron

Yuca with Cabbage Salad

Prep Time 15 min

Servings 4

Difficulty Easy

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.

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.