Spicy Jicama Slaw

This spicy refreshing slaw is perfect served with grilled meats.

Chrouk Metae Paikouk – Refreshing tangy shredded jicama with Cambodian hot sauce

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Prep Time: 15 minutes minutes

Cook Time: 0 minutes minutes

Course: Side Dish

Cuisine: Cambodian

Keyword: Chrouk Metae, Jicama, Jicama Slaw,, Vegetable

Servings: 6

Author: Chef Channy

Ingredients

• 2 tbsp Angkor Thnot 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 (discard the white stem) julienned

Instructions

• Mix all ingredients except jicama and green onion, ensure salt and sugar are dissolved, set aside.  
• Right before serving, gently mix in jicama and garnish with green onion.

Notes

Serve chilled with grilled fish (Broiled Branzino) and steamed rice.

* Substitutions:

• Substitute Thnot Sugar with granulated sugar 

Selecting fresh Jicama – Fresh jicama tastes sweet and has thin skin with a lighter color than when it has been harvested for awhile. Many times farmers show off the freshness of their crop by keeping the green stem on the bulb (as seen in this photo).  Old jicama have brown and tougher skin, and not as sweet.

Tried this recipe?Mention @AngkorFood or tag #angkorfood, thank you!

Memory Lane

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.