Thai Green Papaya Salad (Som Tum)

Thai Green Papaya Salad, or Som Tum, is a vibrant and refreshing dish that is a staple in Thai cuisine. Known for its unique combination of flavors and textures, this salad is loved all around the world. It features crunchy green papaya, spicy chilies, and a sweet-savory dressing that brings everything together. It’s not just a salad; it’s a burst of freshness in every bite!

Why Make This Recipe

There are many reasons to try making Thai Green Papaya Salad at home. First, it is incredibly healthy, packed with vitamins and nutrients from fresh vegetables. It’s also quick and easy to prepare, making it perfect for a light lunch or a side dish during dinner. Plus, the balance of flavors—sweet, sour, salty, and spicy—will satisfy your taste buds in ways few other salads can. Whether you are an experienced cook or a beginner, you will enjoy the process and the delicious results.

How to Make Thai Green Papaya Salad

Making Thai Green Papaya Salad is straightforward and fun! Let’s dive into the steps and ingredients needed for this delightful dish.

Ingredients:

2 tbsp garlic (roughly chopped, 10 normal or 4 large garlic cloves)
6 bird eye chilies (roughly chopped with seeds, use fewer for less spicy)
6 tbsp dried shrimp
1 cup palm sugar (grated using a standard box grater, loosely packed)
1/2 cup lime juice
1/2 cup fish sauce
1 cup roasted peanuts (unsalted)
20 snake beans (cut in 5cm/2" pieces, raw)
3 cups grape tomatoes (cut in half, roughly 400g/14oz)
500g/4 cups green papaya (shredded, tightly packed cups)
1/2 cup Thai basil leaves

Directions:

Crush peanuts: Place peanuts in a mortar and pestle. Pound lightly to break them into larger pieces, not into powder. Transfer them to a bowl.
Garlic and chili paste: In the same mortar, pound garlic and chili together into a paste. Add dried shrimp and pound them slightly to break them up.
Dressing: Stir in palm sugar, lime juice, and fish sauce until the sugar dissolves. Pour the dressing into a large bowl.
Bruise snake beans: Add snake beans to the mortar (in batches if needed). Pound them to bruise, split, and soften, then add them to the dressing.
Crush tomato: Take handfuls of grape tomatoes, crush them with your hands, and add them to the bowl.
Add papaya: Add shredded papaya and about 3/4 of the crushed peanuts to the bowl. Toss everything well using two wooden spoons or tongs.
Serve immediately: Once coated in dressing, pile the salad onto plates. Drizzle over some dressing left in the bowl. Garnish with Thai basil leaves and sprinkle the remaining peanuts on top.

How to Serve Thai Green Papaya Salad

Serve Thai Green Papaya Salad immediately after making it for the best taste. It pairs wonderfully with grilled meats, seafood, or as part of a Thai feast. You can also enjoy it on its own as a light meal.

How to Store Thai Green Papaya Salad

If you have leftovers, store them in an airtight container in the refrigerator. However, it’s best to consume the salad fresh, as the texture may change after a day due to the dressing softening the vegetables.

Tips to Make Thai Green Papaya Salad

Choose firm green papaya for the best crunch.
Adjust the spiciness by using fewer bird eye chilies.
For a vegetarian version, skip the dried shrimp and fish sauce and substitute with soy sauce.

Variation

You can add other vegetables like carrots or cucumbers for a different twist. Some people also like to include fresh herbs like mint for added flavor.

FAQs

1. Can I use ripe papaya for this recipe?
No, ripe papaya is too soft for this salad. Use green papaya for the right texture.

2. Where can I find green papaya?
You can usually find green papaya in Asian grocery stores or supermarkets with an international section.

3. How spicy is this salad?
The spiciness depends on the number of bird eye chilies you use. Start with fewer chilies if you prefer a milder dish.

Enjoy making and indulging in this delightful Thai Green Papaya Salad! It’s a great way to experience the vibrant flavors of Thai cuisine in your own kitchen.

Thai Green Papaya Salad

A vibrant and refreshing Thai salad featuring crunchy green papaya, spicy chilies, and a sweet-savory dressing.

Print Recipe Pin Recipe

Prep Time 15

Total Time 15

Course Appetizer, Salad, Side Dish

Cuisine Thai

Servings 4 servings

Calories 200 kcal

Ingredients

Salad Ingredients

500 g 500g/4 cups green papaya (shredded, tightly packed cups) Use firm green papaya for the best crunch.
3 cups 3 cups grape tomatoes (cut in half, roughly 400g/14oz)
20 pieces 20 snake beans (cut in 5cm/2" pieces, raw)
1/2 cup 1/2 cup Thai basil leaves For garnishing.

Dressing Ingredients

2 tbsp 2 tbsp garlic (roughly chopped, 10 normal or 4 large garlic cloves) Use fresh garlic for best flavor.
6 pieces 6 bird eye chilies (roughly chopped with seeds) Adjust quantity for desired spiciness.
6 tbsp 6 tbsp dried shrimp For added umami flavor.
1 cup 1 cup palm sugar (grated using a standard box grater, loosely packed)
1/2 cup 1/2 cup lime juice Freshly squeezed is best.
1/2 cup 1/2 cup fish sauce
1 cup 1 cup roasted peanuts (unsalted) Pounded lightly for garnish.

Instructions

Preparation

Place peanuts in a mortar and pestle. Pound lightly to break them into larger pieces, then transfer to a bowl.
In the same mortar, pound garlic and chilies together into a paste. Add dried shrimp and pound slightly to break them up.

Dressing and Salad Assembly

Stir in palm sugar, lime juice, and fish sauce until the sugar dissolves. Pour the dressing into a large bowl.
Add snake beans to the mortar (in batches if needed). Pound to bruise, split, and soften, then add to the dressing.
Crush handfuls of grape tomatoes with your hands and add to the bowl.
Add shredded papaya and about 3/4 of the crushed peanuts. Toss well using two wooden spoons or tongs.
Serve immediately by piling the salad onto plates, drizzling with leftover dressing, garnishing with Thai basil leaves and sprinkling the remaining peanuts on top.