Ingredients
- 1 small head green cabbage , thinly sliced
- 2-3 tomatoes , chopped
- 1/2 onion , thinly sliced
- 2 limes , juiced plus extra wedges for garnish
- 2 tsp salt
- 1 handful fresh cilantro , chopped
- 1 jalapeno , diced, to taste
- 2 lbs yucca
- chicharrones , to taste
Servings: people
Units:
Instructions
- First, cut the yucca into 3 inch pieces, then peel off the thick waxy skin with a knife or vegetable peeler.
- Simmer the yucca in salted water until tender. Cooking times will vary, as yucca comes in all sizes.
- Meanwhile, slice the cabbage and onion as thinly as possible, in quarter moons.
- Be sure to add plenty of salt.
- Toss the whole happy concoction with the cilantro, tomatoes, and lime juice. Let mingle for thirty minutes. Toss again before serving.
- To assemble your meal, start with banana leaves (if you have them), then add a mound of yucca.
- Pile on the slaw, with your chicharones of choice and a lime wedge.