- Frozen yucca is available in the freezer section of most supermarkets.
- Banana leaves are available in the Latin American freezer section of some supermarkets and also in the freezer section of Asian supermarkets. Thaw the leaves out to package instructions
About the author: María del Mar Sacasa is a recipe developer, food stylist, and author of the food blog High Heels & Frijoles. Behind her girly façade lurks a truck driver's appetite. Read about her cravings and suffer through her occasional rants on Twitter @HHandFrijoles and see her constant stream of food images on Instagram: mdmsacasa
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- 1/2 head green cabbage, finely shredded
- 2 plum tomatoes, seeded and finely diced
- 1/2 small white or yellow onion, minced
- 1/2 cup cider vinegar
- Kosher salt
- 2 pounds frozen yucca (see notes) or 2 1/2 pounds fresh yucca root
- 6 large banana leaves (optional, see notes)
- 1 /2 pound chicharrones (pork rinds), broken into bite-sized pieces
In large bowl, toss cabbage, tomatoes, onion, and vinegar. Season to taste with salt, adding more vinegar to taste. Refrigerate until needed.
If using fresh yucca, with a sharp chef’s knife, cut off both ends of the yucca. Cut it crosswise into 4-inch long cylinders. With a sharp paring knife, score each piece vertically along its skin. Carefully insert the tip of the knife in the incision, moving it back and forth to peel the skin off. If the yucca skin is thin, you can try to peel it with a vegetable peeler.
Place yucca in large saucepan and cover with cold water. Add 1 tablespoon salt. Bring to boil over high heat, then, reduce heat to medium-low and simmer until fork tender, 15 to 45 minutes (cooking time will depend on whether using fresh or frozen yucca).
Drain yucca, and slice the pieces in half lengthwise. Remove and discard the woody strip in the center. Return to pot, and cover to keep warm.
Arrange 1 banana leaf (optional) on 4 to 6 appetizer plates. Distribute yucca evenly among plates and top with slaw and chicharrones. Serve.