Fill a medium saucepan
with water, and bring to a boil. Add the frozen yucca and boil until hot and tender, 10 to 12 minutes. Drain
and set aside to cool. Cut the yucca into small dice
and place in a large serving bowl. Set aside.
In another large bowl, toss the cabbage, onions, tomatoes and cilantro to combine. Add the lemon juice and season with salt and pepper. Toss and place the cabbage slaw on top of the diced yucca.
Sprinkle with chicharron and serve.