Thai Green Papaya Salad Recipe

Thai Green Papaya Salad, also known as Som Tum, is a classic Thai dish that’s famous for its vibrant balance of sweet, sour, salty, and spicy flavors. The word “som” means sour, and “tum” refers to the pounding technique used to bring everything together. It’s crunchy, refreshing, and bursting with flavor—perfect as a light appetizer or side dish!

Thai Green Papaya Salad Recipe

Serving: 2
Prep time: 20 minutes

Ingredients:
2 ½ cups green papaya, julienned
2 cloves garlic
1 green bird’s eye chili
½ red finger hot pepper (optional)
2 tablespoons palm sugar (or substitute with granulated sugar)
2 tablespoons fish sauce
1 medium lime, cut into wedges
1 tablespoon small dried shrimp
2 tablespoons roasted peanuts, divided
2 green beans, cut into 2-inch pieces
½ cup grape tomatoes, halved

Instructions

1. Prepare the papaya:

• Hold the papaya steady with your non-dominant hand using a paper towel for grip. With a sharp knife, carefully chop across the surface, then shave off the julienned strips. You can also use a julienne peeler for an easier and safer method.
• To make the papaya extra crunchy, soak the julienned pieces in cold water for 5 minutes. Drain and set aside.

2. Pound the aromatics:

• In a mortar, add garlic, green bird’s eye chili, and red finger hot pepper (optional). Pound until coarsely crushed.

3. Make the dressing:

• Add palm sugar, fish sauce, and juice from the lime wedges to the mortar. Reserve two lime peels. Pound and mix until the sugar dissolves.

4. Add the rest:

• Add the reserved lime peels, dried shrimp, half of the roasted peanuts, and green beans. Pound gently to slightly break them up.

5. Finish the salad:

• Add the julienned papaya and grape tomatoes to the mortar. Lightly pound and toss everything together until well mixed and slightly softened.

6. Serve:

• Transfer to a serving plate and sprinkle with the remaining roasted peanuts. Serve immediately!

Tips & notes

• Choose firm green papaya: The unripe fruit is key for the crisp texture of this salad.
• Adjust heat: Use more or fewer chilies depending on your spice preference.
• Make it vegetarian: Skip the dried shrimp and fish sauce. Use vegetarian fish sauce or soy sauce instead.
• Mortar & pestle alternative: A large mixing bowl and rolling pin or muddler can work in a pinch.