20-Min Thai Green Papaya Salad Recipe

 

Thai Green Papaya Salad, also called Som Tum, is a bright and refreshing dish that perfectly balances sweet, sour, salty, and spicy flavors. Crisp green papaya, crunchy green beans, juicy tomatoes, and a fragrant dressing are lightly pounded together in a mortar and pestle, creating a salad that’s bursting with flavor. Ready in just 20 minutes, it’s perfect as a light appetizer, a side dish, or a refreshing snack.

In Thailand, Som Tum is a beloved street food and everyday salad. It’s often served with sticky rice and grilled meats, enjoyed fresh from roadside vendors, or eaten at home as a quick, flavorful snack any time of day.

Thai Green Papaya Salad Recipe

Serves: 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

• Prep ahead: Julienne the green papaya and store it in the fridge for up to 1 day. The green beans, grape tomatoes, and lime can also be prepped in advance.
• Papaya replacement: Green mango is a great alternative if green papaya isn’t available.
• Vegetarian option: Omit the dried shrimp and fish sauce. Substitute with vegetarian fish sauce or soy sauce.
• Adjust heat: Use more or fewer chilies depending on your spice preference.
• Mortar & pestle alternative: If you don’t have one, use a large mixing bowl and a rolling pin or muddler to lightly crush ingredients.