4 Serves
97 Mins
Peel and cut the yuca into chunks, then place them in a large pot with water and salt. Boil until tender.
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MexicanVitamin K
56 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
202 µg / 400 µgCalcium
243 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
191 mg / 420 mgPhosphorus
132 mg / 1,250 mgPotassium
1040 mg / 4,700 mgSodium
2683 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
8 g / 28 gSugar
3 g / 50 gSaturated Fat
6 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
4 gAlcohol
0 g
While the yuca boils, finely shred the cabbage and dice the tomatoes. Toss them together to create the slaw.
Heat vegetable oil in a frying pan over medium heat and briefly crisp the chicharrón until golden and crunchy.
Drain the yuca and serve it on a plate topped with the crispy chicharrón and the fresh cabbage slaw. Season with salt and pepper to taste.
9
g62
g7
g
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Kenyan