Cabbage or Green papaya & carrot pickle (Chrouak spey)

Preparation: 15 mins
Cooking: –
Complexity: easy
Serves: 4


  • 2 garlic cloves chopped or sliced finely
  • ½ cup white vinegar
  • 4 tbsp raw sugar
  • 1 tsp salt
  • 1 tsp fish sauce (optional)
  • 1 bird’s eye chili (optional)

Chunky variation

  • ½ white cabbage cut into 1 inch pieces
  • 2 carrots peeled and sliced thinly
  • ½ cup fresh ginger root sliced thinly or julienne

Shredded variation

  • ½ green pappaya shredded finely
  • 2 carrots peeled and shredded finely


  1. In a bowl, mix in together vinegar, sugar, fish sauce and salt. Stir until sugar dissolved.
  2. Add into the bowl the pickle variation (either chunky or shredded). Combine all ingredients well and set aside for 2 hours for best result.


  • Refrigerate to keep the pickle crisp and fresh for up to 1 week
  • This authentic pickle is a deliciously perfect condiment for barbecued/grilled meat with steamed rice. A very popular street food breakfast option in Cambodia.

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