Thai Green Papaya Salad (Som Tam) Recipe

I finally perfected a Green Papaya Slaw that balances sweet, sour, salty and spicy elements into a surprising combination worth reading about.

I love Som Tam, Thai Green Papaya Salad. Prepare for your tastebuds to be tantalised with this Thai Green Papaya Salad!

Som Tam delivers so many flavours at once. Sweet, sour, salty, spicy.

Yum! I make it when I want something to wake my mouth, not some boring bowl of lettuce.

Crunchy shredded green papaya feels electric, and a hit of crushed roasted peanuts gives it a rude salty crunch you cant help but chase. This Nam Salad is messy, bright and a little addictive, I warn you, you might make it every week.

Ingredients

• Green papaya, crunchy and low calorie, it’s high in fiber and vitamin C.
• Fish sauce gives umami and salt, it adds protein bits, very savory.
• Lime juice gives bright sourness, vitamin C, wakes up all the flavors.
• Palm sugar adds mild caramel sweetness, balances heat and sour.
• Roasted peanuts give crunch, protein and healthy fats, salty toasty finish.
• Garlic brings a sharp pungent kick, small protein and immune boosting compounds.
• Bird’s eye chilies bring serious heat, tiny capsaicin punch, speeds metabolism maybe.
• Tamarind gives sour fruity depth, natural acids, cuts through oil.
• Cherry tomatoes add juiciness, mild sweetness, vitamin C and fresh acidity.

Ingredient Quantities

• 1 small green papaya (about 1 lb / 450 g), peeled and shredded
• 1 small carrot, peeled and shredded (optional)
• 3 garlic cloves, smashed
• 3 Thai bird’s eye chilies, or more to taste, thinly sliced
• 6-8 cherry tomatoes, halved
• 6 long beans, cut into 1 inch pieces
• 2 tbsp fish sauce (nam pla)
• 2 tbsp fresh lime juice (about 1-2 limes)
• 1-2 tbsp palm sugar, grated (or light brown sugar)
• 1 tbsp dried shrimp, rinsed (optional)
• 1/4 cup roasted peanuts, coarsely crushed
• 1-2 tbsp tamarind pulp or paste (optional)

How to Make this

1. Peel the green papaya, remove the seeds, and shred it thinly with a peeler or box grater into a big bowl; shred the carrot the same way if using and set both aside.

2. In a mortar and pestle smash 3 garlic cloves with 3 Thai bird’s eye chilies until crushed but not a paste, if you dont have a mortar use a sturdy bowl and a rolling pin or the back of a spoon.

3. Add 1 tablespoon dried shrimp and 1 to 2 tablespoons grated palm sugar to the mortar and lightly pound to combine so the flavors start to marry.

4. Toss in 6 to 8 halved cherry tomatoes and 6 long beans cut into 1 inch pieces, bash them a few times so the tomatoes release juice but dont turn to mush.

5. Add the shredded papaya and carrot to the mortar in batches, then pour in 2 tablespoons fish sauce, 2 tablespoons fresh lime juice, and 1 to 2 tablespoons tamarind pulp or paste if using.

6. Using a spoon and the pestle, gently toss and pound the salad so the dressing coats everything, taste and adjust for balance adding more fish sauce for salt, lime for sour, palm sugar for sweet, or more chilies for heat.

7. Stir in about 1/4 cup roasted peanuts, keeping some aside for garnish, and give the salad one last gentle toss so the peanuts mix through.

8. Transfer to a serving plate, sprinkle the remaining crushed peanuts on top and add extra lime wedges if you like.

9. Serve immediately so the papaya stays crunchy, and remember its better to under dress at first then tweak the seasonings to your taste.

Equipment Needed

1. Vegetable peeler or box grater (for shredding the papaya and carrot)
2. Large mixing bowl to catch and toss the shredded veg
3. Mortar and pestle, if you dont have one use a sturdy bowl plus a rolling pin or the back of a spoon
4. Chef’s knife and cutting board for tomatoes and long beans
5. Measuring spoons (tablespoon and teaspoon) and a 1/4 cup measure for the peanuts
6. Spoon or wooden spatula for gently tossing and pressing with the pestle
7. Citrus juicer or reamer, or just a fork to squeeze the limes
8. Serving plate and a small bowl for the crushed peanuts/garnish

FAQ

Thai Green Papaya Salad (Som Tam) Recipe Substitutions and Variations

• Green papaya: if you can’t find it use shredded jicama or unripe green mango for the same crisp and slight tang, or peeled cucumber if you’re in a bind
• Fish sauce (nam pla): use soy sauce or tamari for a vegetarian swap, or mix 1 tbsp soy + 1 tsp lime juice to mimic the salty umami
• Palm sugar: swap with light brown sugar or granulated sugar 1:1, or honey/agave if you prefer a liquid sweetener, just taste and adjust
• Dried shrimp: for vegan options try toasted sunflower seeds or finely chopped toasted almonds for texture, or use small anchovies for a seafood punch

Pro Tips

1) Toast the peanuts until they smell nutty and slightly darker, then let them cool and crush them coarsely in a zip bag with a rolling pin or a jar lid. Dont pulverize them or youll just get dust, you want big bits for crunch.

2) Keep the papaya crunchy by dunking the shredded stuff in iced water for 5 to 10 minutes, then drain and squeeze gently in a towel to remove excess liquid. Its easier to control sogginess that way so the dressing wont wilt everything.

3) Taste as you go, add fish sauce, lime and palm sugar little by little and keep tasting, because heat, salt and sour all change as they mingle. Grate or soften the palm sugar first so it dissolves fast, and be careful with chilies since they get stronger after sitting.

4) No mortar No problem: use a heavy bowl and the back of a spoon or a rolling pin to bash garlic, chilies and tomatoes, keep some chunks for texture. If you need a veg version swap fish sauce and dried shrimp for tamari plus a pinch of toasted seaweed or miso for umami, then adjust lime and sugar the same way.