This authentic recipe for Thai Green Papaya Salad or Som Tam is a simple and healthy recipe that’s packed with flavor. Crisp and juicy unripened papaya is julienned and mixed with an assortment of colorful vegetables and herbs, tossed in a spicy, tangy dressing and topped with crunchy chopped peanuts. It makes a wonderful side with grilled meats, chicken and seafood.
- 5 tablespoons fresh lime juice
- 3 tablespoons packed palm sugar or light brown sugar
- 3 tablespoons fish sauce
- 3 garlic cloves, minced
- ½ tsp crushed red chili flakes, more or less to taste
- 1 medium unripe green papaya (about 1 – 1½ pounds), peeled, halved and seeded
- 1 medium carrot, peeled
- 1 big handful of green beans (about a dozen) ends snapped off and cut into 1-inch pieces
- 1 large tomato, cut into chunks, or about 1 cup halved cherry tomatoes
- 1 medium shallot, very thinly sliced
- 1 cup fresh cilantro, roughly chopped
- 1 cup Thai basil, roughly chopped
- ¼ cup coarsely chopped peanuts
- Add the lime juice, palm sugar, fish sauce, garlic and chili flakes to a medium bowl, then whisk until the sugar is dissolved.
- Use a julienne tool or mandolin with a julienne attachment to create long thin strands of the papaya and carrot. If you don’t have a julienne tool, you can julienne by hand or use a box grater. The texture will be slightly different, but it still works.
- Add the papaya and carrots to a large mixing bowl along with the green beans, tomatoes, shallots, cilantro and Thai basil. Pour dressing over top and toss to thoroughly combine.
- Arrange salad on a platter and sprinkle with chopped peanuts. Garnish with more herbs if desired.
Keywords: som tam, green papaya, Thai, Asian, spicy, salad, fish sauce, healthy