Crispy Thai Green Papaya Salad (Som Tum)

This vibrant and zesty Thai Green Papaya Salad, or Som Tum, is a dish that captures the soul of Thailand in a single bite. Rooted in Isaan culture from northeast Thailand, this salad combines bold flavors—sour lime, fiery bird’s eye chilies, salty fish sauce, and sweet palm sugar— with a crisp, shredded green papaya base. Traditionally made using a mortar and pestle, it's both rustic and refined, perfect as a refreshing appetizer or side for grilled meats.

No ratings yet

Print Recipe Pin Recipe

Prep Time 20

Total Time 20

Course Salad

Cuisine East / Southeast Asian

Servings bowls

Calories 173 kcal

Equipment

Mortar and Pestle (Large)
Julienne Peeler or Mandoline
Mixing bowl
Sharp knife
Cutting board

Ingredients

For the Salad:

2 cups green papaya, julienned unripe papaya; firm with pale green skin
1 cup carrot, julienned adds sweetness and color
8 pieces cherry tomatoes, halved ripe but firm
10 pieces green beans, cut into 2-inch pieces fresh, blanched 30 seconds and cooled
2 tablespoons roasted peanuts, crushed unsalted is best
2 tablespoons fresh cilantro, chopped optional for garnish

For the Dressing:

2 cloves garlic peeled
3 pieces Thai bird’s eye chilies adjust to taste for heat
2 tablespoons fish sauce use premium Thai-brand fish sauce for authentic flavor
1 ½ tablespoons palm sugar, grated can substitute with light brown sugar
2 tablespoons lime juice freshly squeezed

Instructions

Using a mortar and pestle, first pound the garlic and chilies together until roughly crushed. This releases the flavors while keeping a rustic texture.
Add the grated palm sugar and fish sauce to the mortar and continue pounding gently. Add lime juice and stir with a spoon to form a balanced sweet-sour-salty dressing.
Drop in the halved cherry tomatoes and lightly bruise with the pestle—just enough to release some juice, not to pulverize.
Add green beans and lightly bruise again.
In a large mixing bowl, toss the julienned green papaya and carrot with the dressing mixture from the mortar. Use two spoons to lift and mix gently, preserving the crisp texture.
Transfer to a plate or bowl. Sprinkle with crushed peanuts and chopped cilantro (if using).

Notes

For a vegetarian version, substitute soy sauce or tamari for fish sauce.
Palm sugar adds authentic caramel notes, but regular brown sugar can be used in a pinch.
If you don’t have a mortar and pestle, mince garlic and chilies finely and whisk all dressing ingredients in a bowl.

Nutrition

Calories: 173kcalCarbohydrates: 35gProtein: 7gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 781mgPotassium: 845mgFiber: 9gSugar: 19gVitamin A: 7773IUVitamin C: 80mgCalcium: 130mgIron: 3mg

Feedback is key!