Get ready to tantalize your taste buds with a mouthwatering culinary adventure that will transport you straight to the vibrant streets of Mexico! This lime cabbage slaw with yucca vigoron is not just a recipe – it's a sensory journey that combines crisp, tangy flavors with hearty, satisfying textures that will make your palate dance with excitement. Whether you're looking to impress dinner guests or simply craving a unique and refreshing dish, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 small head green cabbage, shredded
- 2 medium carrots, grated
- 1/2 cup fresh lime juice
- 1/4 cup olive oil
- Salt and pepper to taste
- 1 lb yucca, peeled and boiled
Instructions
- Begin by preparing the ingredients. Shred the small head of green cabbage and grate the two medium carrots. Set them aside in a large mixing bowl.
- In a separate bowl, combine the fresh lime juice and olive oil. Whisk them together until well mixed. This will be your dressing for the slaw.
- Once the dressing is ready, pour it over the shredded cabbage and grated carrots in the mixing bowl. Toss the vegetables thoroughly to ensure they are evenly coated with the dressing.
- Add salt and pepper to taste. Start with a small amount and adjust according to your preference. Mix again to incorporate the seasoning.
- Next, prepare the yucca. Begin by peeling the yucca root carefully with a vegetable peeler. Cut it into manageable pieces, about 2-3 inches long.
- Bring a large pot of salted water to a boil. Once boiling, add the peeled and cut yucca pieces. Boil the yucca for about 20-30 minutes, or until it is fork-tender.
- Once the yucca is cooked, drain it and let it cool slightly. After cooling, you can cut the yucca into smaller pieces or serve it whole, depending on your preference.
- To serve, place a generous portion of the lime cabbage slaw on each plate. Arrange the boiled yucca alongside the slaw. Optionally, you can drizzle a little extra lime juice over the yucca for added flavor.
- Enjoy your lime cabbage slaw with yucca vigoron as a refreshing side dish or a light meal!
Tips
- Cabbage Cutting Technique: For the most uniform and crisp slaw, use a sharp knife or mandoline to shred the cabbage into thin, consistent strips.
- Lime Juice Freshness: Always use fresh lime juice rather than bottled for the brightest, most vibrant flavor profile.
- Yucca Cooking Hack: To ensure your yucca is perfectly tender, add a pinch of salt to the boiling water and test with a fork for doneness.
- Flavor Boost: Let the slaw sit for 10-15 minutes after dressing to allow the flavors to meld together and the cabbage to slightly soften.
- Serving Suggestion: For an extra layer of flavor, consider garnishing with fresh cilantro or a sprinkle of red pepper flakes for a subtle kick.
- Make-Ahead Tip: This slaw actually tastes even better the next day, so don't be afraid to prepare it in advance!
- Texture Matters: Be careful not to overcook the yucca – it should be tender but still hold its shape for the perfect bite.
Nutrition Facts
Calories: 266kcal
Carbohydrates: 36g
Protein: 3g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 0mg
