Spicy Jicama Slaw
This spicy refreshing slaw is perfect served with grilled meats.
- 2 tbsp sugar
- 4 tbsp Angkor Chrouk Metae
- 2 tsp lemon juice
- 1 tsp sea salt
- 4 tsp vinegar
- 4 tsp fish sauce
- 2 cloves garlic minced
- 6 cups jicama shredded
- 1 stem green onion julienned
- Mix all ingredients except jicama and green onion, set aside.
- Right before serving, gently mix in jicama and garnish with green onion.
Every time I come across fresh jicama, my mind flashes back to a moist, cold, rainy day in Cambodia; our house was filled with the aroma of pan fried fish and fresh Chrouk Metae with jicama. It was monsoon season, so fish were plentiful.
The hot crispy skin of lightly salted pan fried fish, is perfect with steamy white rice on a cold rainy day. This combination by itself would have been good enough for my developing palate; but my love for the sweet tangy zing of fresh Chrouk Metae with the crunchiness of jicama in every bite was too much to resist; even though it was too spicy for me. Mom never made recipe adjustments for us younger kids in the family, instead she would encourage us to enjoy life by learning to eat as it was prepared for generations. I remember striving to be like her and taking pride that I could handle the spiciness, even though I could not have it with every bite.
After immigrating to the USA, we were delighted when a market (Super Saver) in Lincoln, Nebraska decided to carry jicama! Mom would make Chrouk Metae with jicama and keep it in the refrigerator for weeks to enjoy with all kinds of grilled meat.