Nicaraguan Vigoron Yuca Cabbage Bowls

Ingredients

• 700 g frozen yuca, thawed if needed
• 1 tbsp olive oil
• 250 g oyster mushrooms, torn
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 2 cups shredded cabbage
• 1 carrot, grated
• 1 small tomato, diced
• 1/4 red onion, thinly sliced
• 2 tbsp apple cider vinegar
• 1 lime, juiced
• 1 tsp brown sugar
• 1 avocado, sliced
• 2 tbsp chopped cilantro
• Salt and black pepper

Steps

1. Boil yuca in salted water for 18 to 20 minutes until tender. Remove any tough center fibers and keep warm.
2. While yuca cooks, heat oil in a skillet and cook mushrooms over medium-high heat for 6 to 8 minutes until crisp at the edges.
3. Season mushrooms with paprika, cumin, salt, and pepper; cook 1 minute more and set aside.
4. Combine cabbage, carrot, tomato, onion, vinegar, lime, brown sugar, salt, and pepper. Toss well and leave for 5 minutes.
5. Arrange warm yuca in bowls and season lightly with salt and a squeeze of lime.
6. Top with cabbage curtido, crisp mushrooms, avocado, and cilantro. Serve warm yuca against cool, sharp slaw.

Allergen note: Check hot sauce and vinegar for allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.